BANANA TOFU CURRY

SERVES 2 - 3 | TAKES 40 MINUTES (+2 hours optional “sit time”)

• MACROS

  Calories (Kcal): 774

  P: 37g

  C: 94g

  F: 28g

  *Macros excluding optional buckwheat pancakes

INGREDIENTS

For the curry:

• 2 tbsp olive oil

• 1/2 red onion, finely diced

• 3 cloves garlic, crushed

• 3 tsp curry powder

• 2 ripe and spotty bananas, sliced into coins

• 1.5 cups split moong dahl, rinsed (if you have the time soaking these for a few hours prior can help reduce cooking time and make it easier on digestion)

• 1 x 270ml can light coconut milk

• 2 cups water

• 1 x 300g block firm tofu, cubed

• 1 zucchini, sliced

• 1.5 cups/2 large handfuls cauliflower, roughly chopped

• 1 cup pumpkin, cubed

• Coriander, chopped

For the buckwheat pancakes:

• 1 cup buckwheat flour

• 1.5 tsp baking powder

• 2 tbsp extra virgin olive oil (EVOO)

• 1.5 cups warm water

METHOD

1. Prepare the pancake mix at least 2 hours before and allow this to sit.

2. In a large pot, sauté the onion, garlic, curry powder, and sliced banana in the olive oil until golden and fragrant, adding a little water if necessary.

3. Add in the moong dahl, chopped vegetables, coconut milk, and water and stir to combine.

4. Allow to cook over a medium heat for 30-40 minutes, stirring occasionally to prevent cooking.

5. While the curry cooks, in a non-stick or lightly greased pan, pour the pancake batter into the pan as little pancakes. Once the edges start to cook and the centre starts to develop little holes or bubbles, flip the pancake and cook the other side until browned - repeat with the remaining batter.

6. Once the curry is cooked, serve with your pancakes, optional rice, and fresh coriander to top! (Chilli jam is also a great condiment to top!)