Recipes

Vegetable Curry with Bananas by Lon Hall

1 tbsp apple cider vinegar
1 clove garlic, minced
1 tbsp ground coriander
1 tsp ground turmeric
1/2 tsp each ground cumin and dry mustard
1/4 tsp each ground ginger and pepper
1 stick cinnamon
2 cardamom seeds
2 bay leaves
1/4 tsp cayenne pepper
2 cups sliced cauliflowerets
2 cups diagonally sliced carrots
5 tbsp butter or margarine, divided
1/2 cup chopped green pepper
2 cups thinly sliced raw pared potatoes
2 tsp lemon juice
1 cup chicken broth
4 firm bananas
2 containers (8 oz. each) plain yogurt

In large bowl mix vinegar, garlic, coriander, turmeric, cumin, dry mustard, ginger, pepper, cinnamon, cardamom seeds, bay leaves and cayenne. Add cauliflower, carrots and string beans. Mix well; cover and refrigerate several hours. Melt 4 tablespoons butter in a large skillet. Add onion and green pepper: cook until tender. Add potatoes, cover and cook 5 minutes. Add vegetable and seasoning combo, lemon juice and chicken broth. Cover and simmer 25 minutes. In another skillet, heat remaining 1 tablespoon butter. Peel bananas, cut in chunks, add to skillet and cook, stirring occasionally, 5 minutes, just until tender. Serve curry with bananas and yogurt. Serves 8.

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