CARIBBEAN CASHEW BANANA CURRY RECIPE RACHAEL & MARK 'LITTLE GREEN COURGETTE'
Preparation Time: 25 minutes /Cooking Time: 20-30 minutes
1 Large Banana, 1 tbsp Plain Flour, 1 tsp Chilli Powder, 2 tbsp Caribbean Curry powder, 400ml Cashew Milk, 1.5 tsps Fresh Crushed Garlic, 1.5 tsps Fresh Ginger, 1/2 White Onion, 400ml Vegetable Stock, 300g Diced New Potatoes, 6/7 Rainbow Chard stalks, 1 Green Bell Pepper, 1 tbsp Fresh Coriander,
2 tbsp Cashew Nuts, 4-5 Small Broccoli Florets.
In a bowl, blend the banana, flour, chilli powder, curry powder and cashew milk. Set aside.
Fry the onion in 1 Calorie spray on medium heat, after a minute or two add the garlic and ginger. Sauté for 2-3 minutes.
Add the vegetable stock, potatoes and the sliced green pepper. Separate the chard stalks from the leaves and set the leaves aside for later. Add the diced stalks to the mixture. Cook for around 8-10 minutes on medium heat.
Next, slowly pour in the blended mixture from earlier, add some fresh chopped coriander, the trimmed broccoli florets and the chard leaves. Add the cashew nuts and season.
Simmer on a low heat for around 5-7 minutes.
Sprinkle with sesame seeds and serve with Rice.
This recipe has kindly been submitted by Rachael and Mark, passionate vegans & food bloggers based in Sunderland. Follow 'Little Green Courgette' on Instagram for more exciting recipes!
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