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.


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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