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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: : -

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.
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.

4 servings

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