Carmelised Banana, Chickpea & Roast Squash Curry with Mushroomy Millet

O.K. so I know you have just read this recipe title and are thinking ‘What the hell?! Banana in a curry??’ – But trust me on this one. This recipe is inspired by a recipe from Susan Jane White, one of my favourite fellow foodies. The banana gives a subtle sweetness complementing the already sweet squash while the chickpeas add a punch of protein and the turmeric gives a lively yellow-orange ‘pzazz’ of colour. Not only does it add a cool psychedelic colour but it also is packed full of amazing health benefits as you can see below.

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If you are trying to avoid grains this recipe also goes great served on top of a big bed of greens such as kale, spinach or green beans.

You will need:

2 medium-large squash

1 large red onion

1 can chickpeas (drained)

2 bananas

2 cloves of garlic

1 Tbsp turmeric

3-4 Tbsps coconut oil

1 can of coconut milk

Salt & pepper

1 cup millet

1 mushroom stock cube (I like the Kallo brand available in health food stores – low sodium, gluten free, yeast free)

What to do:

  • First wash/peel, then evenly chop the squash. Season with salt and pepper, add 1-2 Tbsps of coconut oil and pop in the oven to roast until soft and golden brown. Approx 45mins AT 200.C
  • While the squash is roasting chop the red onion and bananas.
  • Chop the garlic and fry in a large pot on until golden brown, then turn off the heat.
  • Once the squash is ready remove from the oven, add to the garlic in the pan.
  • Using the same baking tray that you used for the squash now add the chopped bananas, red onion, can of chickpeas & 1 Tbsp turmeric drizzling all with some coconut oil and pop back in the oven to roast for approx. 15mins or until the bananas start to caramelise. (Toss after a few minutes to ensure cooking evenly)
  • Once these are ready, turn off the oven and add these ingredients to the pan of squash and garlic, stirring well so that all are evenly incorporated.
  • Pour over the can of coconut milk, turn back on the heat and bring to the boil. Once boiling, reduce to a simmer for 30-40mins.
  • While the curry is simmering add the millet to a clean pot with the stock cube and 2 cups of water. Bring to the boil then cover and allow to simmer until all liquid is absorbed. This will only take a few minutes and you will need to keep an eye on it, stirring occasionally and perhaps adding more water and as I sometimes need to to make sure that it keeps nice and fluffy and grains are soft and not sticking together.
  • When happy with the texture of the millet, turn off the heat, fluff the grains with a fork and leave to sit with lid on for 5mins.

 Top with fresh herbs and enjoy!

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