Ingredients
1/3 cup sunflower seed oil
2 onions, diced
1/2 cup curry powder
1 1/2 tablespoons ground cumin
4 teaspoons ground turmeric
1 1/4 teaspoons salt
1 teaspoon white sugar
1 tablespoon ground ginger
1 teaspoon chili powder
1 1/4 teaspoons ground cinnamon
1 1/2 teaspoons ground black pepper
4 teaspoons curry paste
8 cloves garlic, pressed
1 (10 ounce) can tomato sauce
2/3 cup plain yogurt
2 bananas, diced
3 tomatoes, chopped
1/4 cup flaked coconut
Directions
Heat the sunflower oil in a large saucepan over medium heat. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Sprinkle in the curry powder, cumin, turmeric, salt, sugar, ginger, chili powder, cinnamon, and black pepper. Cook and stir until fragrant, about 1 minute.
Stir in the curry paste and pressed garlic. Cook for about 1 minute. Pour in the tomato sauce and yogurt, and bring to a simmer. Stir in the diced banana, and simmer gently for 3 minutes. Mix in chopped tomatoes, and continuing to simmer 1 minute more. Stir in the coconut flakes just before serving.
