Curried Bananas

About 11 or 12 years ago I bought a copy of The Unabridged Vegetable Cookbook by Nika Hazelton (I have the 1976 version) in a used bookstore (which has since closed) in Worcester, Massachusetts. I've used it like a reference book, looking for information on various vegetables, but until tonight I never tried any of the actual recipes. A few days ago I saw a recipe for a savory banana dish and just had to try it out. Of course, as with most recipes, I ended up modifying it by cutting at least half the fat called for out completely. I think next time I will try this recipe with olive oil instead of butter and I might add some cayenne!

Curried Bananas
1 tablespoon butter
1/2 teaspoon turmeric
1 teaspoon curry powder
4 large bananas, peeled and cut in half length wise
1 teaspoon salt
1/3 cup yogurt

Heat the butter in a 12" pan over medium heat. Stir in the turmeric and curry powder and cook, stirring constantly, for 3 minutes. Add the bananas, lower the heat, and sprinkle on the salt. Cook for 5-7 minutes, or until heated through. Shake the pan frequently to prevent sticking. Turn over once using two wooden spoons to prevent breakage. Spoon the yogurt onto the bananas. Continue to cook until the yogurt is heated, shaking frequently to prevent sticking. This recipe serves four at 5 WW points plus value per serving.

My meal encompassed the taste spectrum from sour to salty to sweet. I had Tofurky, steamed cauliflower, the curried bananas, and sliced cucumber topped with lemon juice and salt. Here's my plate.

So in addition to making a tasty sweet-savory dinner dish, banana is good for you! According to Organic Facts,  banana is rich in potassium. It also contains other minerals such as calcium, iron, magnesium and phosphorus in large quantities. It is also rich in fiber.  

My husband grilled hamburgers for himself and our son tonight. They had the same meal as me except for the protein substitution.