Hawaiian Curry
Gluten Free. Dairy Free. Vegan
Bring a little aloha into your day with this incredibly delicious Hawaiian recipe, packed full of fruits and vegetables and bursting with flavours. And don’t let the ingredient list scare you - this is super simple!
Serves 4
Ingredients
1 tablespoon coconut oil
1 sweet onion, chopped
1 stalk celery, chopped
1 carrot chopped
1/2 cup frozen peas or green beans
2 handful of spinach
2 cloves garlic, finally chopped
1 tablespoon fresh ginger, peeled and grated
1 tablespoon curry powder (I like “Moghul Curry” by Monsoon Coast”)
1/2 tsp cayenne
3/4 tsp sea salt
1/4 tsp black pepper
1×15 ounce BPA free can white kidney or black beans drained and rinsed
12 oz extra firm tofu, drained and diced into half inch cubes
1 large sweet potato, peeled and diced into half inch pieces
1 x 13.5 ounce BPA free can light unsweetened coconut milk
1/4 cup golden raisins
1/2 cup chopped walnuts
1/4 cup flaked unsweetened coconut
2 bananas, sliced into quarter inch rounds
3 cups steamed brown jasmine rice
Directions
Cook rice according to directions.
In a large pot, heat coconut oil on medium. Add onion, celery, carrot, peas/beans garlic, ginger, curry powder, cayenne, salt and pepper and cook until onion is soft and translucent, about three minutes.
Add 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. Stir in spinach until wilted.
Meanwhile, toast walnuts and flaked coconut in a preheated 350°F oven until golden brown, about three minutes.
To serve, spoon half a cup of rice into each bowl and ladle Hawaiian Curry sauce over top. Top with banana slices and a sprinkle of raisins, chopped walnuts, flaked coconut.