vegan thai yellow curry with bananas and white beans

vegan thai yellow curry with bananas and white beans
  • 3 tablespoons oil, divided, or as needed
  • 1 teaspoon cumin seeds
  • 2 large bananas - peeled, sliced lengthwise, and quartered
  • 1 clove garlic, sliced
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 1 (14 ounce) jar butter beans, rinsed and drained
  • 4 tablespoons Thai yellow curry paste
  • 1 (14 ounce) can coconut milk
  • 1/2 cup chopped fresh cilantro


  1. Heat 2 tablespoons oil in a skillet over medium-high heat. Drop in a cumin seed to test the heat; if it sizzles, it is hot enough. Add cumin seeds and cook until they begin to crackle, about 1 minute. Add bananas and sliced garlic. Cook until bananas are browned on both sides, about 3 minutes. Transfer bananas to a bowl.
  2. Heat remaining oil in a skillet over medium-high heat and cook onions until soft and starting to brown, about 5 minutes. Add minced garlic and butter beans and cook until butter beans are warmed through, about 2 minutes. Add bananas and curry paste. Stir thoroughly, but try not to mash the bananas. Pour in coconut milk and cook on medium-low heat until thickened, about 15 minutes. Add cilantro and cook for 5 minutes more.

10/06/2019
vegan thai yellow curry with bananas and white beans, recipe PT15M PT1H 5 455 calories

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