First peel and chop the onion and sauté in coconut oil until translucent. Divide broccoli and cauliflower into small florets, wash and drain well.
Cut the carrot into slices, green asparagus into bite-sized pieces and ginger root into very small pieces. Fry the cut vegetables well.
Cut the pineapple into smaller pieces, once the vegetables are firm to the bite, add them, sauté briefly and extinguish with coconut milk.
Cut the ripe banana into pieces and mash it in the wok. Season with a splash of soy sauce, curry and salt. Allow to thicken and serve with rice.
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