Spicy Banana Curry

⅓ cup sunflower seed oil

2 onions, diced

½ cup curry powder

1 ½ tablespoons ground cumin

4 teaspoons ground turmeric

1 ¼ teaspoons salt

1 teaspoon white sugar

1 tablespoon ground ginger

1 teaspoon chili powder

1 ¼ teaspoons ground cinnamon

1 ½ teaspoons ground black pepper

4 teaspoons curry paste

8 cloves garlic, pressed

1 (10 ounce) can tomato sauce

⅔ cup plain yogurt

2 bananas, diced

3 tomatoes, chopped

¼ cup flaked coconut

Heat the sunflower oil in a large saucepan over medium heat. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Sprinkle in the curry powder, cumin, turmeric, salt, sugar, ginger, chili powder, cinnamon, and black pepper. Cook and stir until fragrant, about 1 minute.

Stir in the curry paste and pressed garlic. Cook for about 1 minute. Pour in the tomato sauce and yogurt, and bring to a simmer. Stir in the diced banana, and simmer gently for 3 minutes. Mix in chopped tomatoes, and continuing to simmer 1 minute more. Stir in the coconut flakes just before serving.