1 large onion, chopped
2 cloves garlic, minced
3 medium sweet potatoes, scrubbed and cut in 1″ cubes (peeled if you wish)
4 green bananas, peeled and cut in 1/2″ slices
1 stalk of lemon grass, sliced lengthwise and crushed (optional)
3 cups bouillon
1 tablespoon curry powder
1 teaspoon paprika
1 teaspoon cinnamon
2 cups cut green beans or peas, frozen or fresh
1 cup light coconut milk or plain yogurt
1/4 cup chopped cilantro (optional)
Cooked barley or other whole grain of your choice
Combine the onion, garlic, sweet potatoes, bananas, lemon grass, bouillon and spices in a large pot. Bring to a boil, reduce the heat and simmer, uncovered, 30-40 minutes or until the sweet potatoes are tender. Remove the lemon grass. Stir in the green beans or peas and simmer until they are tender (About 5 minutes for the beans, about 2 minutes for the peas.) Stir in coconut milk, soy milk or yogurt and the cilantro. Serve over cooked whole grains.
4-6 servings
