Heat the oil in a pan. Sauté the onions and ginger, add the curry. Then add the sweet potatoes and continue to cook for approx. 2 mins.
Pour in the bouillon and coconut milk, bring to the boil, reduce the heat. Cover and simmer over a low heat for approx. 15 mins., stirring occasionally. Add the chickpeas, mix and continue to cook for approx. 2 mins. Sprinkle the coriander on top.
Heat the oil in a non-stick frying pan. Fry the bananas over a medium heat for approx. 2 mins. on each side. Scatter the bananas and nuts over the curry.