Title: Banana-Tofu Curry
Categories: Sauce Curry Fruit Tofu
Yield: 4 Servings

		BANANA-TOFU CURRY
		=================
		Credit for the original
		Recipe goes to Suzi, the
		Cook on the dive
		Boat Telita in Papua New
		Guinea; I tweaked the spices
		Changed
		Currants into raisins, and
		Added tofu. You know it's
		Gonna be a good
		Trip when the boat's cook
		Turns out to be vegetarian.

1 package firm tofu, drained and cut into 3/4" cubes 1 can coconut milk 3 large or 4 medium bananas, split and cut into chunks 1/4 cup dried shredded coconut 1/2 cup raisins 2 tbs. curry powder 1 tsp. cumin 1 tsp. nutmeg 1 cup nonfat milk (or rice milk or soy milk for vegan)

Use bananas that are ripe but not mushy. Heat the coconut milk over a medium-high flame. Add the spices, coconut, and raisins and stir thoroughly. Reduce heat to medium, add the bananas, and continue to cook until the bananas are hot (stir lightly so they don't disintegrate.) Add the tofu, and milk as needed to thin out the sauce. As soon as the tofu is hot this is ready to serve. Heating and stirring beyond that point can turn this into a tasty mush.

Serve with basmati rice, with a side of nuts, raisins, and chutney.

Leftovers were good on waffles the next morning. It wouldn't be bad on ice cream either...how's that for a versatile dish?

Next time I'm going to try adding (don't laugh, now) about 3/4 cup of frozen peas (damnit, I told you not to laugh!) and maybe some cashews. My friend suggested chunks of potato too.

From: narad@nudibranch.asd.sgi.com (Chuck Narad) From: Sam Lefkowitz Date: 09-23-96 (17:52) The Computer Workshop (70) Home Cooki

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