Step 1

Heat 1 tablespoon of the coconut oil over medium-high heat in a large, nonstick pan. Add the bananas, cut sides facing down. Cook for 2-3 minutes, or until they are well browned. Flip them over and cook for another 2-3 minutes. Remove them from the pan.

Step 2

Add the remaining tablespoon of coconut oil, the onion, garlic, and ginger to the pan. Cook until the onion is translucent, about 3 minutes.

Step 3

Transfer the onion mix to your blender. Add ½ cup of the cooked bananas, the coconut milk, curry powder, and salt and blend on high speed until smooth.

Step 4

Pour the sauce into a large pot over medium-high heat. Add the cauliflower, sweet potato, and chickpeas and bring the curry to a boil. Reduce the heat and simmer, uncovered, until the vegetables are tender, about 15 minutes. Stir the remaining caramelized bananas into the sauce then serve with cilantro sprinkled on top.