Prep 20 mins
Cook 35 mins
This recipe was published in the Toronto Star in January and is the creation of chef Stephen Hobson from the Rivoli. I haven't tried it yet, but it looks delicious. Tips: serve over jasmine rice. Use ripe but firm bananas. Madras curry is a milder version - it can be found, along with palm sugar, in Indian supermarkets if you can't find them elsewhere.
- 1 stalk lemongrass
- 3 fresh lime leaves, torn
- 3 shallots, chopped
- 1 large garlic clove, minded
- 1 teaspoon minced gingerroot
- 2 tablespoons Madras curry powder
- 1⁄4 cup light soy sauce
- 2 (400 ml) cans coconut milk
- 1⁄4 cup lemon juice
- 2 tablespoons palm sugar
- 2 large bananas, cut in 1/2 inch round
- 1 tablespoon fennel seed
- 1⁄2 zucchini, diced
- 1 red bell pepper, diced
- 1⁄4 head broccoli (florets of)
- 1⁄4 head cauliflower (florets of)
- 1 stalk celery, diced
- 1⁄2 cup diced firm tofu
- salt and pepper
- sliced banana (to garnish) (optional)
- shredded coconut (to garnish) (optional)
- Discard all but lower 2-1/2 inches lemongrass. Peel and discard outer layer. Chop remaining lemongrass. Add to mini food processor with lime leafs, shallots, garlic and ginger. Grind well.
- Transger to large saucepan. Add curry, soy sauce coconut milk, lemon juice and palm sugar. Bring to a boil over high heat.
- Add bananas, fennel seeds, zucchini, bell peppers, mushrooms, broccoli, cauliflower, celery and tofu. Return to boil; reduce heat to medium.
- Simmer 15-20 minutes until vegetables are crisp-tender. Season to taste with salt and pepper.