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Ingredients
1 teaspoon olive oil
1 small red onion to yield ¼ cup finely chopped
1 teaspoon curry powder
2 large, slightly underripe bananas
¼ cup no-salt-added chicken stock
2 tablespoons currants
Nutritional analysis per serving (2 servings)
38 grams carbs; 1 milligram cholesterol; 177 calories; 2 grams monosaturated fat; 1 gram saturated fat; 3 grams fat; 5 grams fiber; 50 milligrams sodium; 3 grams protein; 22 grams sugar
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.