Banana curry might sound a little strange, but it’s so good. Thick banana slices are sauteed with coconut oil until extra sweet and caramelized. They’re cooked with your favorite curry spices, cauliflower, sweet potato, and chickpeas for a delicious and filling vegetarian curry.
The idea for this recipe came from a Monsoon Coast , a local-to-me spice blend company. While I found the all-banana version overwhelming for my taste, I loved the idea. I tested several curry recipes with bananas, and when I tasted this one, I knew it was the winner.
The bananas here add a gorgeous natural sweetness, but the flavor stays in the background where it belongs. You get just the right amount of banana without it taking over the whole dish. It melts into the creamy coconut milk and warm curry spices, giving the sauce a silky richness that tastes far more complex than the ingredients suggest.
To balance everything out, I add cauliflower, sweet potatoes, and chickpeas. They soften and simmer in the sauce, mellowing the sweetness and adding hearty texture to the curry. The result is a beautifully balanced dish — comforting, a little unexpected, and downright delicious.
How long does banana curry keep? This curry will keep well for at least 5 days in your fridge. Like most curry recipes, this one gets better after a day or two. Reheat it gently on the stovetop or in a microwave before serving.
Can I use different veggies? Yes! You can use any veggies that you love or have in your fridge. You’ll want to use about 6 cups of chopped veggies.
Serving ideas
No curry is complete without a side of rice – I always make a pot of basmati rice . Another nice option is coconut rice . And no one will complain if you bring some naan to the table!
Banana Curry with Sweet Potatoes and Chickpeas
- Pin
Ingredients
- ▢ 2 tablespoons coconut oil (divided)
- ▢ 4 ripe bananas (cut into ½-inch pieces)
- ▢ 1 medium onion (chopped)
- ▢ 4 cloves garlic (chopped)
- ▢ 2 inch piece of ginger (chopped)
- ▢ 15 ounce can coconut milk
- ▢ 2 tablespoons curry powder
- ▢ 1 teaspoon sea salt
- ▢ 4 cups chopped cauliflower
- ▢ 1 medium sweet potato (chopped)
- ▢ 19 ounce can chickpeas (drained and rinsed)
- ▢ Cilantro (to serve)
Instructions
- Heat 1 tablespoon of the coconut oil over medium-high heat in a large, nonstick pan. Add the bananas, cut sides facing down. Cook for 2-3 minutes, or until they are well browned. Flip them over and cook for another 2-3 minutes. Remove them from the pan. 4 ripe bananas
- Add the remaining tablespoon of coconut oil, the onion, garlic, and ginger to the pan. Cook until the onion is translucent, about 3 minutes. 1 medium onion, 4 cloves garlic, 2 inch piece of ginger
- Transfer the onion mix to your blender. Add ½ cup of the cooked bananas, the coconut milk, curry powder, and salt and blend on high speed until smooth. 15 ounce can coconut milk, 2 tablespoons curry powder, 1 teaspoon sea salt
- Pour the sauce into a large pot over medium-high heat. Add the cauliflower, sweet potato, and chickpeas and bring the curry to a boil. Reduce the heat and simmer, uncovered, until the vegetables are tender, about 15 minutes. Stir the remaining caramelized bananas into the sauce then serve with cilantro sprinkled on top. 4 cups chopped cauliflower, 1 medium sweet potato, 19 ounce can chickpeas, Cilantro
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Popular Vegetarian Curry Recipes
If you love curry as much as we do, make sure to check out all of our curry recipes !
Coconut Lentil Curry
Eggplant Curry with Chickpeas and Tofu
Black Lentil Curry
Easy Mattar Paneer (restaurant-style!)
Banana Curry with Sweet Potatoes and Chickpeas
Ingredients
- 2 tablespoons coconut oil , divided
- 4 ripe bananas , cut into ½-inch pieces
- 1 medium onion , chopped
- 4 cloves garlic , chopped
- 2 inch piece of ginger , chopped
- 15 ounce can coconut milk
- 2 tablespoons curry powder
- 1 teaspoon sea salt
- 4 cups chopped cauliflower
- 1 medium sweet potato , chopped
- 19 ounce can chickpeas , drained and rinsed
- Cilantro , to serve
Instructions
- Heat 1 tablespoon of the coconut oil over medium-high heat in a large, nonstick pan. Add the bananas, cut sides facing down. Cook for 2-3 minutes, or until they are well browned. Flip them over and cook for another 2-3 minutes. Remove them from the pan. 4 ripe bananas
- Add the remaining tablespoon of coconut oil, the onion, garlic, and ginger to the pan. Cook until the onion is translucent, about 3 minutes. 1 medium onion, 4 cloves garlic, 2 inch piece of ginger
- Transfer the onion mix to your blender. Add ½ cup of the cooked bananas, the coconut milk, curry powder, and salt and blend on high speed until smooth. 15 ounce can coconut milk, 2 tablespoons curry powder, 1 teaspoon sea salt
- Pour the sauce into a large pot over medium-high heat. Add the cauliflower, sweet potato, and chickpeas and bring the curry to a boil. Reduce the heat and simmer, uncovered, until the vegetables are tender, about 15 minutes. Stir the remaining caramelized bananas into the sauce then serve with cilantro sprinkled on top. 4 cups chopped cauliflower, 1 medium sweet potato, 19 ounce can chickpeas, Cilantro
https://www.theendlessmeal.com/banana-curry/
Banana curry might sound a little strange, but it’s so good. Thick banana slices are sauteed with coconut oil until extra sweet and caramelized. They’re cooked with your favorite curry spices, cauliflower, sweet potato, and chickpeas for a delicious and filling vegetarian curry.
The idea for this recipe came from a Monsoon Coast , a local-to-me spice blend company. While I found the all-banana version overwhelming for my taste, I loved the idea. I tested several curry recipes with bananas, and when I tasted this one, I knew it was the winner.
The bananas here add a gorgeous natural sweetness, but the flavor stays in the background where it belongs. You get just the right amount of banana without it taking over the whole dish. It melts into the creamy coconut milk and warm curry spices, giving the sauce a silky richness that tastes far more complex than the ingredients suggest.
To balance everything out, I add cauliflower, sweet potatoes, and chickpeas. They soften and simmer in the sauce, mellowing the sweetness and adding hearty texture to the curry. The result is a beautifully balanced dish — comforting, a little unexpected, and downright delicious.
How long does banana curry keep? This curry will keep well for at least 5 days in your fridge. Like most curry recipes, this one gets better after a day or two. Reheat it gently on the stovetop or in a microwave before serving.
Can I use different veggies? Yes! You can use any veggies that you love or have in your fridge. You’ll want to use about 6 cups of chopped veggies.
Serving ideas
No curry is complete without a side of rice – I always make a pot of basmati rice . Another nice option is coconut rice . And no one will complain if you bring some naan to the table!
Banana Curry with Sweet Potatoes and Chickpeas
- Pin
Ingredients
- ▢ 2 tablespoons coconut oil (divided)
- ▢ 4 ripe bananas (cut into ½-inch pieces)
- ▢ 1 medium onion (chopped)
- ▢ 4 cloves garlic (chopped)
- ▢ 2 inch piece of ginger (chopped)
- ▢ 15 ounce can coconut milk
- ▢ 2 tablespoons curry powder
- ▢ 1 teaspoon sea salt
- ▢ 4 cups chopped cauliflower
- ▢ 1 medium sweet potato (chopped)
- ▢ 19 ounce can chickpeas (drained and rinsed)
- ▢ Cilantro (to serve)
Instructions
- Heat 1 tablespoon of the coconut oil over medium-high heat in a large, nonstick pan. Add the bananas, cut sides facing down. Cook for 2-3 minutes, or until they are well browned. Flip them over and cook for another 2-3 minutes. Remove them from the pan. 4 ripe bananas
- Add the remaining tablespoon of coconut oil, the onion, garlic, and ginger to the pan. Cook until the onion is translucent, about 3 minutes. 1 medium onion, 4 cloves garlic, 2 inch piece of ginger
- Transfer the onion mix to your blender. Add ½ cup of the cooked bananas, the coconut milk, curry powder, and salt and blend on high speed until smooth. 15 ounce can coconut milk, 2 tablespoons curry powder, 1 teaspoon sea salt
- Pour the sauce into a large pot over medium-high heat. Add the cauliflower, sweet potato, and chickpeas and bring the curry to a boil. Reduce the heat and simmer, uncovered, until the vegetables are tender, about 15 minutes. Stir the remaining caramelized bananas into the sauce then serve with cilantro sprinkled on top. 4 cups chopped cauliflower, 1 medium sweet potato, 19 ounce can chickpeas, Cilantro
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Popular Vegetarian Curry Recipes
If you love curry as much as we do, make sure to check out all of our curry recipes !
