- 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
- 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.
- 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
recipepes.com
vegan thai yellow curry with bananas and white beans, recipe
PT15M
PT1H
5
455 calories
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