We had this for supper tonight night at my older daughter Chan's house. A. prepared everything and we carried it over to heat before the game. It was Scrabble this week , though none of us like to play with Holly (my youngest) since she's memorized all the two and three letter scrabble words and that takes a good deal of the fun out of it especially since she doesn't even know what most of them mean.
As it turned out, the game was virtually a tie. I attributed that to Holly's preoccupation with her upcoming review at work and a bag of Lindt chocolate on the table in front of her. Hmmm.
This recipe is incredibly delicious and even my three and six year old granddaughters ate it. That's saying a great deal!
Anthony’s Banana Curry
This delicious dish was born when Anthony dipped a banana into a tomato sauce he was experimenting with. The serendipitous blend of flavors thrilled us all. Oh, and it doesn’t actually have any curry in it. Serves 6-8 as a main dish.
1 quart tomato sauce
1 teaspoon cumin
½ teaspoon cinnamon
½ teaspoon chipotle pepper
½ teaspoon celery salt
1 tablespoon Better Than Bullion chicken broth concentrate (available in most better supermarkets)
1 teaspoon sugar (more or less, depending upon the acidity of your tomato sauce)
1 large Vidalia onion, chopped
1 tablespoon vegetable oil (not olive)
4 large, ripe bananas, sliced crosswise into ½” slices
1 teaspoon chopped fresh cilantro
1cup toasted, unsalted cashews
Saute onion in oil until transparent
Mix in tomato sauce, Better Than Bullion and spices, and simmer on low, uncovered, for at least one hour or until thickened stirring every ten minutes or so to prevent sticking.
Remove from heat, stir in bananas and cilantro and allow to sit for five minutes.
Serve over rice and sprinkle with cashews.
You can add sautéed shrimp
Sauce reheats well if you want to freeze half. Just set aside the freezer portion before adding the bananas, then add two bananas instead of four. When you reheat the sauce at a later date, add the other two bananas.