Banana Curry
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon olive oil
- 1small red onion to yield ¼ cup finely chopped
- 1teaspoon curry powder
- 2large, slightly underripe bananas
- ¼cup no-salt-added chicken stock
- 2tablespoons currants
Nutritional analysis per serving (2 servings)
177 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 38 grams carbohydrates; 5 grams dietary fiber; 22 grams sugars; 3 grams protein; 50 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in nonstick pan until it is medium hot. Saute onion until it begins to brown; stir in curry, and cook 30 seconds more.
- Step 2
Slice the bananas about ¼ inch thick.
- Step 3
Add the bananas, stock and currants to onion. Cook a couple of minutes longer, until bananas begin to soften.
Private Notes
Comments
I skipped the stock and used raisins instead of currants. Very yummy, ate as a side dish for jerk chicken.
Very good. Made with dried currants (same ratio) and served over brown rice. Needs salt to taste.