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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Goes well with fish or chicken, or even over rice as a side dish. Delicious! Ingredients:
1/2 teaspoon olive oil |
2 small ripe bananas, quartered |
1 shallot, quartered |
1 clove garlic, halved |
1/4 cup chopped sweet onion (such as vidalia®) |
1 3/4 teaspoons curry powder, or to taste |
3/4 cup low-sodium chicken broth |
1 tablespoon rice vinegar |
1 1/2 teaspoons honey |
1 pinch salt |
Directions:
1. Heat the olive oil in a skillet over medium heat. Stir in the bananas, shallot, garlic, and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in curry powder and cook until fragrant, about 30 seconds. Pour in the chicken chicken broth and simmer for about 5 minutes, stirring occasionally.
2. Pour the curry mixture, rice vinegar, honey, and salt into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the curry moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the curry right in the cooking pot.
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