Sweet potato curry with coconutmilk and banana
Some flavour combinations are completely out of the box for Western people… And at the same time they are só delicious, that I almost don’t understand why we don’t eat them more often. This sweet potato curry with fried banana is one of them. I once ate something similar for breakfast. That was when I was backpacking in Sri Lanka. Unfortunately, I wasn’t into cooking at the time. I didn’t really pay attention to what exactly was in it. It wasn’t until much later that I tried to recreate it. I’ve tried several variations. This version is so delicious that I’m sharing it now.
The flavours
First you bake the sweet potato with a little bit of onion. Then you let the potato cubes simmer in coconut milk, with spices like 5 spice, vanilla, cinnamon, cardamom, turmeric and red pepper. Deliciously sweet with just a little bit of spice. You also add a little bit of soy sauce (or coconut aminos). That touch of umami pulls everything together nicely.
How do you eat this curry?
This curry is suitable for breakfast: instead of the standard oatmeal or rice porridge. But it is perfect as lunch and side dish as well. And when combined with some chickpeas, chicken or cod? Then it’s transforms into a delicious dinner.
Is this curry gluten free and paleo?
Yes, this is a perfect recipe if you eat gluten-free and it is even paleo proof. Just make sure you replace the soy sauce with coconut aminos. For strict paleo, you can leave out the chili flakes. Although there are many opinions that nightshades such as red pepper can be eaten (in moderation).
Is this curry AIP?
You can make this curry into an AIP proof version. Then leave out the chili flakes, 5 spice, cardamom, black pepper and cashews. That seems like a lot of ingredients to leave out, but the basis of the recipe remains intact.
Is this bowl Medical Medium?
Yes, but… It does contain a lot of fat from the coconut milk and oil. As a breakfast bowl it is less suitable. But for dinner it’s ok, unless ofcourse you don’t eat fat and oils at all.
Sweet potato curry with coconutmilk and banana
Equipment
- 2 ceramic non-stick pans
- or small cast iron skillet
- grater
Ingredients
- 1 cup sweet potato cubed
- ½ small red onion
- 8,5 oz coconut milk or half a can (7 oz), or 200-250 ml
- 1 banana I had a 'normal' one, not a plantain
- 1 small handful cashew nuts
- 1 small handful coconut shavings
- 1 tsp coconut amino's
- 1 tsp turmeric
- ½ tsp chili flakes
- 1 pinch 5 spice herbs
- 1 pinch Bourbon vanilla powder
- 1 pinch cinnamon
- 1 pinch cardamom
- 1 pinch black pepper freshly grated
- 1 pinch Celtic sea salt
- 2 tbsp coconut oil generous
Voor AIP and free from nuts/seeds/nightshade
- 1 small handful coconut shavings extra, NO cashews
- turmeric, cinnamon and vanilla are ok NO 5 spice, cardamom, black peper, chili
Instructions
- Cut the onion into small half rings. Fry translucent in a tablespoon of coconut oil. This will take 4 or 5 minutes.
- Peel the sweet potato, cut into cubes. Add to the onion and fry briefly on all sides.
- Add the herbs, spices and salt.
- Deglaze with the coconut milk.
- Reduce the heat to low and let it simmer gently for 20 minutes. The potato will soften and the coconut milk will thicken. Put the lid on the pan if too much milk is evaporating.
- Crush the cashew nuts and roast in the other skillet. Remove the nuts and set aside.
- Roast the coconut flakes (shavings) in the same skillet. Remove again and set aside.
- Just before you eat, cut the banana into thick slices or, like I did, into 3 pieces that you slice in half lengthwise. Fry over fairly high heat for about a minute on both sides.
- Place the curry in your bowl. Place the banana on top. Top with the coconut and cashews.
Did you make this curry or do you have any questions? Just leave a comment!