Continuing our series of recipes this autumn from Ireland’s queen of healthy eating and ‘virtuous tart’, Susan Jane White. This family friendly curry is quick & easy to prepare and delivers your RDA of vitamins and nutrients (and then some) in one pot.
TOMATO & BANANA BEAN CURRY
This is our RDA curry, squeezing loads of nutrient-dense fruit and veg into one small pot. It’s enough for 5 tummies, freezes well and also keeps in the fridge for a few days. It’s pretty dishy served on a bed of wilted spinach and doesn’t require Birkenstocks to enjoy it. Beans are one of the most common foods found in a centenarian’s diet, so if you want to live longer and look like vegan superstar Alicia Silverstone, start by Sellotaping this recipe to your cupboard door.
- 1 large onion, diced
- 2–3 tablespoons extra virgin olive oil
- 2 x 400g tins chopped tomatoes
- 1 x 400g tin mixed beans
- 5 dried apricots, chopped
- 2 bananas, sliced into rounds
- 2 tablespoons raisins
- Normally the best way to begin a curry is by sweating the onion in olive oil on a low heat in a heavy-based saucepan until translucent, but on those seriously swift evenings, just bung it all in together.
- Add the tomatoes to the onion and bring to a low simmer, at which point you can add the beans, apricots, bananas, raisins, curry powder and lemon juice. Cook for 15 minutes.
- The key to this recipe is to stir through the crushed garlic as soon as the curry is ready, and not before.
- Divide between 5 plates and drizzle reverently with extra virgin olive oil and torn parsley. Crown with a dollop of live coconut yoghurt and maybe a few turns of the black pepper mill and serve with short grain or sweet brown rice. You will feel your toes sing.
Read more from Susan Jane on healthy food for the whole family in our interview and look out for more recipes coming this autumn on Mr Fox.