Ingredients

300g Coop basmati rice
50g Coop cashew nuts, roughly chopped
2 tbsp mild curry powder
1 tbsp Coop vegetable oil
1 large red onion, finely chopped
1 Granny Smith apple, cored and finely chopped
1 red chilli, deseeded and finely chopped
6 slightly underripe Coop Fairtrade bananas, cut into 1cm chunks
1 tsp ground cumin
2 tbsp golden syrup
1 lemon, zested and cut into wedges
25g pack coriander, roughly chopped
2 tbsp dairy free yogurt alternative

Method

1. Cook the rice according to the pack instructions and set aside

2. Meanwhile, toast the nuts in a frying pan with ½ tbsp of the curry powder over a medium heat for 2-3 mins till golden. Set aside

3. Wipe the pan clean, then add the oil. Fry the onion, apple and chilli for 8 mins over a medium heat until starting to soften

4. Add the banana, remaining curry powder, ground cumin, golden syrup and lemon zest. Fry for 2 mins until caramelised, taking care not to mash the banana

5. Stir through the coriander, saving a little to garnish, and season

6. Sprinkle the toasted nuts and remaining coriander over the curry, then serve with the rice, plus the yogurt alternative and lemon wedges on the side