1 teaspoon peanut oil
1 medium-large sized sweet potato, peeled
1 medium-large banana, chopped into 1/4 inch thick slices
2/3 cup black beans
1 1/2 tablespoons vegan Thai red curry sauce (preferably with coconut)
1 teaspoon agave syrup to taste (optional)
Poke holes in peeled sweet potato. Microwave for 4 min, or until cooked (can easily insert knife into it, like a baked potato) IF you have no microwave, cook as you would a baked potato.
After cooking, hold sweet potato vertically and cut into strips (long and flat) about 1/4 an inch thick. The sweet potato will be hot.
Place oil in medium saute/frying pan, on med. low heat. swirl around in pan in order to coat thoroughly. Add sweet potato strips, add agave if desired. Saute until golden brown on both sides. Reduce heat to low.
Heat up black beans in microwave, about 1 minute (no microwave? Do this earlier, using a sauce pan. on lowish heat.)
Add black beans to the sweet potato pan. Move around with spatula for about 1 minute.
Add chopped banana. Saute approximately 1-2 min.
Add the Thai curry sauce, more to taste if desired. Coat everything in the curry, hopefully it will be slightly spicy.
Serve over rice if you want. :)
Source of recipe: I was super hungry, and had curry, black beans, bananas and a sweet potato... Voila! Its kind of eastern, very exotic and fancy for people who like that :)