Vegan Banana Curry

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.

• Ready In: 55 mins
• Serves: 8
• Yields: 8 cups

Ingredients

• 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)

Directions

1. 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.
2. Transger to large saucepan. Add curry, soy sauce coconut milk, lemon juice and palm sugar. Bring to a boil over high heat.
3. Add bananas, fennel seeds, zucchini, bell peppers, mushrooms, broccoli, cauliflower, celery and tofu. Return to boil; reduce heat to medium.
4. Simmer 15-20 minutes until vegetables are crisp-tender. Season to taste with salt and pepper.