Curried Banana Sauce recipe

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Ingredients

½ teaspoon olive oil
2 small ripe bananas, quartered
1 shallot, quartered
1 clove garlic, halved
¼ cup chopped sweet onion (such as Vidalia®)
1 ¾ teaspoons curry powder, or to taste
¾ cup low-sodium chicken broth
1 tablespoon rice vinegar
1 ½ teaspoons honey
1 pinch salt

Nutrition Info

75.9 calories
carbohydrate: 17.7 g
cholesterol: : -
fat: 0.9 g
fiber: 1.9 g
protein: 1.1 g
saturatedFat: 0.2 g
servingSize: -
sodium: 3.1 mg
sugar: 9.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

Goes well with fish or chicken, or even over rice as a side dish. Delicious!

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