Dangerously organic!

Gainesville has a thriving bicycle culture. A while back, we had a get together called Dinner and Bikes. One dish that stood out as both delicious and creative was curried bananas and kale pasta. 

Wow, amazing flavor that popped out at you! I went home and made some right away.

Last night, I wanted to make it again but I couldn't find the recipe. There's not many recipes around with both bananas and kale, but I found lots of recipes with curry and bananas. So, away it went! 

There it is, in all its beauty! And here's how it's done. My starting point was a great recipe I found on the web. 

For 4 servings, I used:

  • 1/2 cup of curry powder
  • 1 teaspoon salt
  • 2 teaspoons turmeric
  • 2 teaspoons pepper
  • 1 tablespoon cinnamon
  • 2 tablespoons cumin
  • 2 cups of yoghurt
  • 2 bananas
  • 3 tomatoes
  • 10 oz tomato sauce
  • 2 teaspoons chili powder
  • a tablespoon of shredded ginger
  • 2 tablespoons sugar
  • a few cloves of chopped up garlic

Begin by cooking some onions and garlic in olive oil and stirring in the blend of spices. Then, stir in the tomato sauce, yoghurt and banana. Finally, add the chopped up tomatoes. 

I used brown rice and it all turned out fantastic! The recipe said you could add coconut flakes. I bet that would compliment the sweetness of the bananas. It might be better with a lighter oil like sunflower or sesame seed oil. 

I had some fresh spinach but I didn't add it after all. That would have made the dish come close to the kale and banana curry that was so delicious. 

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Michael Levin created this Ning Network.

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