Hawaiian Curry with Sweet Potatoes and Bananas

PREP: 20 minutes | COOK: 18-23 minutes | YIELD: 6 servings

Aloha! Get ready to enjoy a curry so delicious you might just have to book a trip to Hawaii to test its authenticity! And this dish has more than just a pretty taste it is full of vegetables, hearty whole grains and beans, making it one of the healthiest curries around.

1 Tbsp (15 ml) raw unrefined coconut oil

1 sweet onion, chopped

1 rib celery, chopped

1 carrot, chopped

1 clove garlic, finely chopped

1 Tbsp (15 ml) fresh ginger, peeled and grated

1 Tbsp (15 ml) curry powder

½ tsp (2.5 ml) cayenne

¾ tsp (3.75 ml) sea salt

¼ tsp (1.25 ml) black pepper

2 cups cooked, drained and rinsed or 1 x 15-oz (440 ml) BPA-free can kidney beans, drained and rinsed

12 oz (340 g) extra firm tofu, drained and diced into 1-inch cubes

1 large garnet red sweet potato, peeled and diced into ½-inch pieces

1 x 13.5-oz (405 ml) BPA-free can light unsweetened coconut milk

½ cup (120 ml) golden raisins

½ cup (120 ml) chopped walnuts

½ cup (120 ml) flaked unsweetened coconut

2 bananas, sliced into ¼-inch rounds

3 cups (710 ml) steamed brown jasmine rice

Heat coconut oil in a large, heavy-bottomed pot on medium. Add onion, celery, carrot, garlic, ginger, curry powder, cayenne, salt and pepper, and allow rice to sweat until onion is soft and translucent, about 3 minutes.

Add kidney beans, tofu, sweet potato, coconut milk and raisins, and stir to combine. Cover and simmer for 15 to 20 minutes or until sweet potato is tender.

In the meantime, toast walnuts and flaked coconut in a preheated 350°F (175°C) oven until golden brown, about 3 minutes.

To serve, spoon ½ cup (120 ml)> rice into each bowl and ladle Hawaiian Curry over top. Top with banana slices and sprinkle with chopped walnuts and flaked coconut.


Calories: 571 | Calories from Fat: 169 | Protein: 20 g | Carbs: 79 g | Total Fat: 19 g | Saturated Fat: 7 g | Trans Fat: 0 g | Fiber: 15 g | Sodium: 222 mg | Cholesterol: 0 mg