bananaqcurryIn the kitchen, there is nothing I enjoy more than inventing and creating fabulous fusion foods with the local ingredients available. Ecuador offers such a glorious range of fresh fruits and vegetables that my culinary horizons have been expanded beyond all reasonable imaginings.

Bananas are such a versatile low-fructose fruit that they can be used in much the same way as a starchy vegetable. This “resistant starch” is preferable to regular starchy foods, (rice, potatoes, yucca, etc) and has significantly fewer calories than regular starch. Resistant starch is considered the third type of dietary fiber, as it can deliver some of the benefits of insoluble fiber and some of the benefits of soluble fiber. 

Quinoa is my go-to grain when I’m making soups and stews, adding an extra hit of healthy proteins to delicious vegetarian dishes, and I never pass up the chance to dine on fresh vegetables, especially those harvested directly from my lovely organic vegetable garden. These wonderful variations of fusion foods never cease to amaze and delight my dinner guests, and I have no doubt that your family and friends will be just as impressed.

Banana Quinoa Curry Recipe:

2 tbsp olive oil
3 green plaintain bananas, peeled and cubed
1 large red onion, finely diced
3-4 cloves of garlic, crushed
1 green pepper, seeded and diced
1-2 hot chili peppers, finely chopped (optional)
1 tsp garam masala
1 tsp ground turmeric
1/2 tsp ground cumin
1/2 tsp ground cardamom
1/2 tsp ground coriander (cliantro)
1 cup water or vegetable stock
1/2 small head of cauliflower, chopped into florets
3 ripe tomatoes, finely chopped
1/4 cup quinoa
1 tbsp soy sauce
Salt and pepper to taste

Lightly saute the bananas in the olive oil, tossing them in the pan until they begin to become a rich golden color.

Add the onions, garlic, green peppers and chili peppers and saute for a few minutes. Add all the spices at once and cook for 1-2 minutes, stirring the spices into the vegetables. Add water and simmer for 5 minutes.

Add the cauliflower, tomatoes and quinoa and leave to simmer slowly 20-25 minutes more, or until quinoa is cooked through. You may need to add more water. Add soy sauce, salt and pepper and serve.

Buen Provecho!

Interested in learning to cook Traditional Ecuadorian and Fusion Foods? Get in touch!


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