Banana Curry

• 1 teaspoon olive oil
• 1 small red onion to yield 1/4 cup finely chopped
• 1 teaspoon curry powder
• 2 large, slightly underripe bananas
• 1/4 cup no-salt-added chicken stock
• 2 tablespoons currants

1. Heat oil in nonstick pan until it is medium hot.
2. Saute onion until it begins to brown; stir in curry, and cook 30 seconds more.
3. Slice the bananas about 1/4 inch thick.
4. Add the bananas, stock and currants to onion.
5. Cook a couple of minutes longer, until bananas begin to soften.

olive oil, red onion, curry powder, slightly underripe bananas, nosalt, currants

Taken from cooking.nytimes.com/recipes/12011 (may not work)