Banana Curry. (Vegetarian.)

My Grandparents owned a banana plantation near the Queensland border, and as such I was fortunate to acquire some banana recipes that are just that much different. This is a great dish winter or summer, and I find it quick and easy to prepare, and a total change for your taste buds. As with most curry recipes, the chilli and curry powder can be adjusted to suit your own likes. On occasions I also add a side dish of salad, particularly if it is served as a main meal. John Connolly Lake Munmorah Australia.

• Ready In: 40 mins
• Serves: 2

Ingredients

• 2  chopped red onions
• 2  tablespoons butter
• 1 1⁄2 tablespoons curry powder (or to taste)
• 2  peeled and coarsely grated cooking apples
• 1⁄4 teaspoon  of finely chopped red chile
• 1  tablespoon  apricot jam
• 1 1⁄2 tablespoons sultanas
• 2 1⁄2 tablespoons wine vinegar
• 1⁄4 teaspoon salt
• 1  cup water
• 4  bananas
• 2  cups  boiled rice, for serving
• 2  hard-boiled eggs, for serving

Directions

1. Brown the onion in the butter, then add the curry powder and fry for for a few more minutes.
2. Add the remaining ingredients, except for the bananas, cover the pan and simmer for 10 minutes.
3. Halve the bananas, and pack them down into the sauce, and continue to simmer with the lid on till be bananas become soft, (about 5 minutes).
4. Serve on a bed of rice, garnished with the hard boild eggs.