Fruit curry

An old favorite of mine, one of the very first dishes I learned to make and fell in love with, thanks to a beloved library discard whose title I no longer remember. Versatile, pretty quick to throw together, and delicious! The sweetness of the banana and apples balanced out the mustard greens perfectly. In the past I’ve made it with veggies like carrots, potatoes, and summer squash, and with oranges instead of apples. Peanuts in place of the sunflower seeds might make an interesting variation. Hard to go wrong with this basic recipe! (Just don’t even think about leaving out the banana.)

Fruit curry

Oil

Chopped onion

2 bananas, sliced

1/2 tsp. curry powder

2-3 chopped tomatoes, or a small can

A few cups chopped seasonal fruits and veggies

A few handfuls sunflower seeds and raisins

Salt and pepper to taste

Sauté onion in oil for a few minutes until soft, then add bananas and curry powder and cook another minute or so until bananas just begin to soften and are coating in spices. Add sunflower seeds and hardy veggies (i.e. stems, roots) and sauté a few more minutes until they begin to soften, then add tomatoes, raisins, and more delicate veggies and simmer over medium heat for about 5 minutes more, stirring frequently. Serve over rice for a delectable meal!

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