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Banana Curry October 29, 2011

Filed under: gluten-free,Recipes & Food Ideas — sharonsweets @ 6:59 pm


If you’re a foodie like me, there’s probably a dish or two from your travels that you carry in your memory and always wish you could have again. It’s so true with this dish. I tasted it a decade ago somewhere in Southern California and have never had it since, so I had to make it myself. This curry combines sweet and spicy perfectly. Adjust the heat level to your personal preference and build your own ideal curry with the optional additions you select. Get the health benefits of potassium, the magical brain-stimulating qualities of turmeric, and add in the fun of creating your own special combination of ingredients. It’s a great “introductory” curry that can be mild enough to be exceptionally palatable to those unaccustomed to eating curries. Even my 4 year-old son loves it!

Yield: 6 servings

 

2 tablespoons vegetable oil or coconut oil

1 medium onion, chopped
1 can coconut milk
1 cup plain soymilk

2 tablespoons curry powder (add more if desired)
1 teaspoon nutmeg

1/2 teaspoon cumin
1/2 teaspoon salt
2-3 bananas (ripe but not overripe or mushy), split and cut into 1-inch chunks

Additions – choose any or all that you like:

3/4 cup firm tofu cubes (3/4 inch big)
1/2 cup chickpeas

1/4 cup pineapple chunks
3 tablespoons shredded unsweetened coconut
3 tablespoons raisins
1/4 cup cashews
Heat the oil in a large saucepan over medium-high heat. Sauté the onion in the oil until it is translucent. Add the coconut milk and milk. Reduce the heat to medium, add in any of the optional ingredients you are using, and add the spices. Stir thoroughly and cook for ten minutes. If the mixture begins too high a simmer, reduce the heat to low-medium. Add the bananas, and continue to cook until the bananas are hot, stirring gently so they don’t disintegrate, about 4 minutes. Serve immediately with basmati rice.

 

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