Roast all the ingredients together in the oven to make this delicious Caribbean-inspired coconut and banana curry. Perfect for an easy vegetarian or vegan midweek meal.
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This recipe came about when I was asked to teach some waste-free cookery classes for Small Change Big Difference.
Bananas are one of the most wasted foods with some studies suggesting that as many as 1.4 million bananas are binned daily - in Britain alone.
There is so much that you can do with a ripe banana. I decided to teach one cookery class all about bananas to share some of my ideas with people.
This banana curry, which is flavoured with jerk seasoning, proved to be a huge hit and everybody loved it.
The banana goes really well with the coconut milk and adds just a little hint of sweetness to the dish. Plus it can be made in one dish, making it a perfect vegan midweek meal.
What else can you do with ripe bananas?
- blend them into smoothies
- make banana bread
- slice them and freeze them
- turn them into nice cream
- make porridge bars
- turn them into pancakes.
What is jerk seasoning
Jerk seasoning* is a Caribbean spice blend. It contains a mixture of spices. These can vary from brand to brand but often include chillis, thyme, coriander, cinnamon, allspice, garlic, and nutmeg.
If you want to make your own jerk seasoning try this recipe.
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What ingredients do you need to make this banana curry?
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
You will need the following ingredients to make this Caribbean coconut traybake:
- 1 onion
- 2 cloves garlic
- 1 inch chunk ginger
- 1 red pepper
- ½ medium butternut squash
- 2 medium potatoes
- 1 tablespoon jerk seasoning
- 1 tablespoon oil
- 400g tinned coconut milk
- 2 bananas
- 400g tinned chickpeas
- small handful fresh coriander
How to make Caribbean coconut banana curry traybake
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
1. Pre-heat the oven to 200°C. Chop the onion, garlic, ginger, potatoes, squash and peppers and place in a roasting dish.
2. Add 1 tablespoon sunflower oil and 1 tablespoon jerk seasoning*. Mix well.
3. Roast for 45 minutes, stirring every 15 minutes or so to stop the vegetables from sticking.
4. Once the vegetables are almost done add 2 sliced bananas, a tin of coconut milk and a tin of chickpeas (drained and rinsed). Return to the oven for 5-10 minutes until just hot - take care not to overcook the bananas. Serve with rice, salad and fresh coriander.
If you've made this recipe please a star rating and comment below. Thank you!
Please do not reproduce this recipe without permission.
Caribbean coconut banana curry traybake
Equipment
Ingredients
- 1 onion sliced
- 2 cloves garlic chopped
- 1 inch chunk ginger
- 1 red pepper
- ½ medium butternut squash
- 2 medium potatoes
- 1 tablespoon jerk seasoning
- 1 tablespoon sunflower oil or vegetable oil
- 400 g coconut milk
- 2 bananas sliced
- 240 g cooked chickpeas drained and rinsed (1 standard 400g tin)
- small handful fresh coriander roughly chopped
Instructions
- Preheat the oven to 200°C (fan)/220°C/gas mark 7
- Get a large roasting tin ready.
- Peel and slice an onion and place in the roasting tin. Chop two cloves of garlic, peel and chop a 1 inch piece of ginger and add those to the tin.
- Deseed and chop a red pepper and ½ butternut squash (no need to peel as long as it’s washed). Add to your roasting tin.
- Chop two medium potatoes into bite-sized pieces and add to the tin.
- Sprinkle over 1 tablespoon jerk seasoning and 1 tablespoon sunflower oil. Mix well with a spoon ensuring that everything is well coated.
- Roast for 45 minutes. Stir two or three times to ensure that the potatoes don’t stick.
- Once the vegetables are almost done slice two bananas and add them to your roasting dish along with a tin of coconut milk and a drained tin of chickpeas.
- Return to the oven for 5-10 minutes to warm through. Don’t overcook the bananas.
- Sprinkle over the coriander.
- Serve with salad and rice.
Notes
- Nutritional information is approximate and is intended as a guide only.
- Store leftovers in the fridge for 2-3 days.
- Can be frozen although the texture of the banana may change when defrosted.
Nutrition
Pin Caribbean coconut banana traybake for later
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*Disclaimer: this is an affiliate link meaning that if you buy something after clicking on it I'll receive a small commission, which I will probably spend on buying more ingredients for Sneaky Veg recipes! The price to you remains the same. Thanks for supporting Sneaky Veg. Read my full disclosure.
Sharlene
The coconut traybake is my favourite recipe and it’s one I go back to time and time again. The whole family loves it!
Mandy Mazliah
So glad to hear you enjoyed it Sharlene!
Claire Vögeli
Was soooo good! Thanks for an awesome recipe Mandy!
Mandy Mazliah
Thanks so much Claire - so glad you enjoyed it!