Hawaiian Curry with Sweet Potato and Bananas


  • 1 Tbsp coconut oil
  • 1 onion, diced
  • 1 rib celery, chopped
  • 1 carrot, chopped
  • 1 glove garlic, crushed
  • 1 Tbsp fresh ginger, peeled and grated
  • 1 Tbsp curry powder
  • 1/2 tsp cayenne pepper salt and pepper
  • 400 g white kidney beans
  • 340g extra firm tofu drained and diced into 1 inch cubes
  • 1 large sweet potato, peeled and dived into 1/2 inch pieces
  • 400ml coconut milk
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 1/2 cup flaked unsweetened coconut
  • 2 bananas, sliced
  • 3 cups steamed jasmine rice


  1. Heat coconut oil in large pot on medium heat. Add onion, celery, carrot, garlic, ginger, curry, cayenne, salt and pepper and allow to sweat until onion is soft and translucent. Add beans, tofu, sweet potato, coconut milk and raisins and stir to combine. Let simmer for 15-20 minutes or until sweet potato is tender.
  2. In the meantime, toast walnuts and coconut in a dry pan.
  3. Serve curry over rice and top with banana, walnuts and coconut. Garnish with cilantro
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