Ingredients:
1 large yellow or sweet onion
4 cloves garlic
2 large tomatoes
2 tablespoons vegetable oil or coconut oil (NOT olive oil)
1/2 teaspoon salt (or to taste)
1/2 teaspoon turmeric
1 teaspoon chili powder
4 large green bananas (do NOT use ripe bananas)
2 tablespoons fresh lime juice (do NOT use bottled lime juice)
1 cup coconut milk
Directions:
1. Peel and slice green bananas and soak in cold, salted water.
2. Peel tomatoes (Soak in boiling water for a few minutes first to make this easy. Skins will slip off.)
3. Chop onion, garlic and tomatoes.
4. Heat vegetable oil or coconut oil in a heavy skillet (spray with Pam first). Medium heat.
5. Add salt, chili powder and turmeric and saute briefly.
6. Add drained bananas and saute for 2-3 minutes on high heat.
7. Let bananas go brown on the edges. (Bananas may become very soft, depending on how ripe they are. The greener they are, the more they will hold their consistency. Don't worry about this, the curry will be delicious regardless of the consistency at the end.)
8. Add onion, garlic, tomatoes and lime juice.
9. Saute 3-4 minutes until onions become translucent.
10. Add 1/2 cup water and cover tightly.
11. Bring to a boil and let simmer on medium heat for 10 minutes.
12. Add coconut milk, cover and simmer for 5 minutes on low heat.
13. Serve over rice.
Serves: 5
This curry will thicken quite a bit when refrigerated. If you prefer a thinner consistency, thin it with some coconut milk or water. You can substitute lemon juice for the lime juice, but it will have a slightly sharper flavour. In a pinch, you could probably substitute drained canned tomatoes for the fresh ones, especially if tomatoes are out of season and therefore less flavourful.
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