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1.
Put the rice, salt, and water in a medium saucepan. Bring to a boil over medium-high heat, stirring a few times. Cook until the rice has absorbed the water - about 12 to 15 minutes. Turn off the heat and let the rice stand covered for 10 minutes.
2.
Heat a large deep skillet over medium heat. Once hot, add the coconut oil. Add the onion and garlic and fry for about 3 minutes until translucent and soft.
3.
Add the yellow pepper, eggplant, and sweet potatoes and cook, stirring occasionally, for 3 to 5 minutes. Then add all the spices and stir until well combined.
4.
Wash the banana, peel it, and cut off the ends. Use a spoon to scrape out the inside of the banana peel to capture the remaining banana and its sweet flavor.
5.
Take a fork, place it on top of the banana peel, and use it to shred the peel into fine strips with light pressure. Then cut the strips into three pieces so they are not too long.
6.
Cut the banana into small cubes and add it together with the strips to the vegetables. Add the coconut milk and vegetable broth and bring to a simmer over medium heat.
7.
Add the red lentils and almond butter and cook for about 20 minutes. Reduce the heat if necessary.
8.
Remove the pot from the heat and add the brown lentils. Stir until everything is combined.
9.
Serve the curry with rice and garnish with a few chopped almonds and fresh parsley. If you like, you can also add lime juice.
