Sweet Peanut and Coconut Curry

I really love fruits in curries. Especially bananas. I love cooked bananas. And allthough I like hot and savoury curries, sometimes it has to be more sweet for me. Yesterday I combined the fruits and vegetables I had left to one sweet yet savoury dinner with rice.

Ingredients:

• 1/2 can of coconut milk
• 2 tablespoons of peanut butter
• 1 teaspoon of agave nectar (If you don´t like sweeter dishes, skip this part)
• 1 banana
• 1-2 spring onions
• vegetables of your choice. I used two hands of spinach, 1/2 bell pepper and a few cherry tomatos
• salt and pepper to taste
• 1 teaspoon of curry powder or curry paste (if you like it a little spicier.)

Directions:

1. Cut your spring onion in thin rings and put them in a pan, you´ve put on medium to high heat
2. Fry them for around one minute, then add the coconut milk.
3. Put in the peanut butter and the agave nectar and stir it. Turn the heat down, so your sauce is only simmering. 
4. Add all your spices to match your own preferences.
5. Finally add your cut up vegetables banana. Stir it. Turn the heat down and wait for a few minutes, so your vegetables can heat up and everything combines.
6. Serve your curry with some cooked rice. Enjoy it. 

Enjoy your meal.