Vegan Banana Curry

• 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)

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.

stalk lemongrass, lime, shallots, garlic, gingerroot, curry powder, soy sauce, coconut milk, lemon juice, palm sugar, bananas, fennel seed, zucchini, red bell pepper, broccoli, cauliflower, celery, firm tofu, salt, banana, coconut

Taken from www.food.com/recipe/vegan-banana-curry-221141 (may not work)