Curried Béchamel Recipe Recipe For Banana

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CURRIED BANANA SAUCE



Curried Banana Sauce image

Goes well with fish or chicken, or even over rice as a side dish. Delicious!

Provided by trixie

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 30m

Yield 4

Number Of Ingredients 10

½ teaspoon olive oil
2 small ripe bananas, quartered
1 shallot, quartered
1 clove garlic, halved
¼ cup chopped sweet onion (such as Vidalia®)
1 ¾ teaspoons curry powder, or to taste
¾ cup low-sodium chicken broth
1 tablespoon rice vinegar
1 ½ teaspoons honey
1 pinch salt

Steps:

  • Heat the olive oil in a skillet over medium heat. Stir in the bananas, shallot, garlic, and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in curry powder and cook until fragrant, about 30 seconds. Pour in the chicken chicken broth and simmer for about 5 minutes, stirring occasionally.
  • Pour the curry mixture, rice vinegar, honey, and salt into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the curry moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the curry right in the cooking pot.

Nutrition Facts : Calories 75.9 calories, Carbohydrate 17.7 g, Fat 0.9 g, Fiber 1.9 g, Protein 1.1 g, SaturatedFat 0.2 g, Sodium 3.1 mg, Sugar 9.4 g

BASIC BECHAMEL SAUCE



Basic Bechamel Sauce image

This is a quick and easy bechamel sauce.

Provided by MATHIEUDAIGLE

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 40m

Yield 8

Number Of Ingredients 5

5 tablespoons butter
¼ cup all-purpose flour
1 quart milk
2 teaspoons salt
¼ teaspoon freshly grated nutmeg

Steps:

  • Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
  • Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.

Nutrition Facts : Calories 139.3 calories, Carbohydrate 8.7 g, Cholesterol 28.8 mg, Fat 9.7 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 6.1 g, Sodium 682.6 mg, Sugar 5.8 g

BéCHAMEL



Béchamel image

Classic and creamy béchamel sauce doesn't include cheese, but we love the nutty pop from Parmesan. Go traditional or play with the flavor: add a little shredded Cheddar, smoked Gouda or even fresh goat cheese.

Provided by Food Network Kitchen

Time 15m

Yield about 2 cups

Number Of Ingredients 5

2 cups whole milk
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 cup grated Parmesan, optional
Kosher salt and freshly ground black pepper

Steps:

  • Put the milk in a glass measuring cup and microwave until just warm, about 1 minute.
  • Melt the butter in a medium saucepan over medium-high heat. Add the flour and whisk until combined. Continue to whisk until the mixture bubbles a bit, but does not brown, 1 to 2 minutes.
  • Gradually pour in the warm milk while whisking constantly. Bring to a boil, whisking often and occasionally running a rubber spatula around the edges of the saucepan to prevent burning. When the sauce is boiling, reduce to a simmer and cook until thickened to a nice coating consistency, 4 to 5 minutes. Add the Parmesan, if using, and stir until the sauce is smooth. Season with salt and pepper.

SPICY BANANA CURRY



Spicy Banana Curry image

This recipe finds its harmony in the way the bold, bursting flavor of curry interacts with the soft sweetness of bananas and smooth yogurt. The amounts of the different spices in the powder mixture are meant to be guidelines - have fun experimenting with your own intuitive combinations. Serve with basmati rice.

Provided by kidcharlemagne

Categories     World Cuisine Recipes     Asian     Indian

Time 40m

Yield 4

Number Of Ingredients 18

⅓ cup sunflower seed oil
2 onions, diced
½ cup curry powder
1 ½ tablespoons ground cumin
4 teaspoons ground turmeric
1 ¼ teaspoons salt
1 teaspoon white sugar
1 tablespoon ground ginger
1 teaspoon chili powder
1 ¼ teaspoons ground cinnamon
1 ½ teaspoons ground black pepper
4 teaspoons curry paste
8 cloves garlic, pressed
1 (10 ounce) can tomato sauce
⅔ cup plain yogurt
2 bananas, diced
3 tomatoes, chopped
¼ cup flaked coconut

Steps:

  • Heat the sunflower oil in a large saucepan over medium heat. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Sprinkle in the curry powder, cumin, turmeric, salt, sugar, ginger, chili powder, cinnamon, and black pepper. Cook and stir until fragrant, about 1 minute.
  • Stir in the curry paste and pressed garlic. Cook for about 1 minute. Pour in the tomato sauce and yogurt, and bring to a simmer. Stir in the diced banana, and simmer gently for 3 minutes. Mix in chopped tomatoes, and continuing to simmer 1 minute more. Stir in the coconut flakes just before serving.

Nutrition Facts : Calories 416.5 calories, Carbohydrate 46.1 g, Cholesterol 2.5 mg, Fat 25.8 g, Fiber 11.5 g, Protein 8.4 g, SaturatedFat 6.1 g, Sodium 1247.3 mg, Sugar 20.1 g

QUICK CURRIED CAULIFLOWER



Quick Curried Cauliflower image

Tasty, quick, flavorful, and easy. Use your favorite curry mix.

Provided by Griz

Categories     Side Dish     Vegetables     Cauliflower

Time 20m

Yield 4

Number Of Ingredients 4

1 head cauliflower
¼ cup light mayonnaise
¼ cup plain Greek yogurt
2 tablespoons curry powder, or more to taste

Steps:

  • Core cauliflower, leaving enough core that it remains whole.
  • Mix mayonnaise, Greek yogurt, and curry powder in a bowl.
  • Spread curry mixture over cauliflower head to cover; place in deep microwave-safe bowl and cover the bowl with a plate.
  • Cook on High in microwave until cauliflower is tender, 9 to 15 minutes; let stand covered for 2 minutes.
  • Cut in quarters and serve.

Nutrition Facts : Calories 111 calories, Carbohydrate 11.2 g, Cholesterol 8.1 mg, Fat 6.8 g, Fiber 4.6 g, Protein 4.1 g, SaturatedFat 1.5 g, Sodium 153.8 mg, Sugar 4.7 g

CURRIED BANANAS



Curried Bananas image

I don't recall where I got this recipe. It is a favorite in my home plus I make it for my consumers (at work) with very ripe bananas and no sugar so it's okay for the diabetics. All the amounts are varied depending on what you have and what you want. Use green bananas for a more savory side dish. Or use greener bananas and more brown sugar for a sweet treat. Very ripe bananas don't need much cooking nor much brown sugar. This is good as a side dish, over ice cream, on pancakes, under whipped cream, with basmati rice, let your imagination wander....enjoy! You could even vary the size of banana pieces to suit your recipe.

Provided by Elmotoo

Categories     Sauces

Time 11m

Yield 2-4 serving(s)

Number Of Ingredients 4

2 tablespoons butter
2 -4 bananas, of similar ripeness
2 -4 tablespoons brown sugar, depending, see description
1 tablespoon curry powder (to taste)

Steps:

  • In heavy skillet, such as cast iron, melt butter over medium to medium high heat.
  • Add bananas cut or broken into 2" pieces.
  • Cook 2 to 4 minutes.
  • Carefully turn.
  • Sprinkle with brown sugar and curry powder.
  • Cook 2 to 4 minutes.
  • The bananas should be soft and warmed through, and there should be a sauce in the bottom.
  • **Don't overcrowd the pan; you need to be able to turn the banana pieces without mashing them.**.

BEST BANANA CURRY RECIPE



BEST Banana Curry Recipe image

Banana curry might sound a little strange, but it's delicious. Thick banana slices are sauteed with coconut oil until extra sweet and caramelized. They're cooked with your favorite curry spices, cauliflower, sweet potato, and chickpeas for a healthy and filling vegetarian curry.

Provided by Kristen Stevens

Categories     Dinner

Time 30m

Number Of Ingredients 12

2 tablespoons coconut oil (divided)
4 ripe bananas (cut into ½-inch pieces)
1 medium onion (chopped)
4 cloves garlic (chopped)
2 inch piece of ginger (chopped)
15 ounce can coconut milk
2 tablespoons curry powder
1 teaspoon sea salt
4 cups chopped cauliflower
1 medium sweet potato (chopped)
19 ounce can chickpeas
Cilantro (to serve)

Steps:

  • Heat 1 tablespoon of the coconut oil over medium-high heat in a large, nonstick pan. Add the bananas, cut sides facing down. Cook for 2-3 minutes, or until they are well browned. Flip them over and cook for another 2-3 minutes. Remove them from the pan.
  • Add the remaining tablespoon of coconut oil, the onion, garlic, and ginger to the pan. Cook until the onion is translucent, about 3 minutes.
  • Transfer the onion mix to your blender. Add ½ cup of the cooked bananas, the coconut milk, curry powder, and salt and blend on high speed until smooth.
  • Pour the sauce into a large pot over medium-high heat. Add the cauliflower, sweet potato, and chickpeas and bring the curry to a boil. Reduce the heat and simmer, uncovered, until the vegetables are tender, about 15 minutes. Stir the remaining caramelized bananas into the sauce then serve with cilantro sprinkled on top.

Nutrition Facts : ServingSize 1 ½ cups, Calories 433 kcal, Sugar 16 g, Sodium 705 mg, Fat 25 g, SaturatedFat 20 g, Carbohydrate 49 g, Fiber 11 g, Protein 10 g, UnsaturatedFat 3 g

CURRIED BéCHAMEL



Curried Béchamel image

Make and share this Curried Béchamel recipe from Food.com.

Provided by Love6381

Categories     Sauces

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

1 pint milk
1/2 onion, large dice
2 teaspoons whole cloves
1 whole nutmeg, broken
1 tablespoon curry powder
1 ounce clarified butter
1 ounce flour
1 egg yolk
1/4 cup creme fraiche
2 tablespoons sherry wine
1/8 teaspoon salt, to taste
1/8 teaspoon white pepper, to taste
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper, to taste
1/8 teaspoon paprika

Steps:

  • In a saucepan, simmer milk, onion, cloves, nutmeg and curry powder for 20 minutes.
  • In another sauce pan, make a white roux with the butter and flour.
  • Strain milk and gradually add to roux while stirring constantly with whisk. Bring to a boil, and then reduce to a simmer.
  • Combine egg yolk and crème fraise in a bowl. Add a small amount of hot sauce to egg and cream mixture. Stirring constantly, slowly add egg mixture to the rest of the hot sauce.
  • Finish sauce with sherry, adjust seasonings and garnish with paprika.

BEST LASAGNA WITH RICOTTA BECHAMEL



Best Lasagna with Ricotta Bechamel image

This recipe combines popular, easy-to-find, family-friendly ingredients, with an old-school, authentic Italian technique to make this lasagna unique and over the top. The creamy bechamel melts in your mouth and together with the fresh herbs, it really balances out the hearty flavor of the meat sauce.

Provided by NicoleMcmom

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 2h30m

Yield 12

Number Of Ingredients 25

1 pound ground sirloin
½ pound ground Italian sausage
2 teaspoons olive oil
1 medium yellow onion, finely chopped
1 ½ teaspoons kosher salt
3 cloves garlic, finely chopped
4 cups canned crushed tomatoes
¼ cup dry red wine
3 tablespoons tomato paste
1 teaspoon white sugar
½ teaspoon ground black pepper
¼ teaspoon crushed red pepper
¼ cup chopped fresh basil, plus more for garnish
2 tablespoons chopped fresh flat-leaf parsley
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 ⅔ cups whole milk
1 teaspoon kosher salt
½ teaspoon ground black pepper
⅛ teaspoon freshly grated nutmeg
1 cup whole milk ricotta cheese
cooking spray
1 (16 ounce) package lasagna noodles
4 cups shredded mozzarella cheese
¾ cup grated Parmesan cheese

Steps:

  • Prepare meat sauce: Heat a large Dutch oven over medium-high heat. Add ground sirloin and sausage; cook and stir until browned and crumbly, about 8 minutes. Drain and set aside.
  • Add olive oil to the Dutch oven. Add onion and salt and cook over medium-high heat, stirring often, until softened and translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 2 minutes. Add crushed tomatoes, red wine, tomato paste, sugar, black pepper, and crushed red pepper; stir until well combined. Stir in cooked meat and bring mixture to a boil. Reduce heat to medium-low, and simmer for 30 minutes. Remove from the heat and stir in basil and parsley.
  • While sauce is simmering prepare bechamel: Melt butter in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, for 3 minutes. Whisk in milk, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, for 15 minutes. Season with salt, pepper, and nutmeg. Remove from the heat and whisk in ricotta until smooth. Let stand 10 minutes.
  • At the same time, bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
  • Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
  • Spoon 1/2 cup meat sauce into the bottom of the prepared dish. Place 4 noodles across sauce. Spoon 1/3 of remaining meat sauce over noodles. Add 1/2 of the bechamel sauce, then sprinkle with 1/3 of the mozzarella and 1/2 of the Parmesan cheese. Repeat layers once more. Top with remaining 4 noodles, remaining sauce, and remaining mozzarella cheese.
  • Cover and bake in the preheated oven for 45 minutes. Uncover and bake until golden and bubbly, 10 to 15 minutes longer. Remove from the oven and let stand 15 minutes before serving. Sprinkle with additional fresh basil leaves.

Nutrition Facts : Calories 506.8 calories, Carbohydrate 41.1 g, Cholesterol 80.2 mg, Fat 24.8 g, Fiber 3.3 g, Protein 30.5 g, SaturatedFat 12.5 g, Sodium 1061.2 mg, Sugar 4.7 g

CURRIED BANANA WITH RUM RAISIN MASCARPONE



Curried Banana with Rum Raisin Mascarpone image

Provided by Food Network

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/2 stick butter
4 ripe bananas, split lengthwise
2/3 cup dark rum
1 teaspoon curry powder
1 teaspoon ground cinnamon
2 tablespoons honey, plus 2 tablespoons
1 (8-ounce) package mascarpone
2 whipped egg whites
4 tablespoons golden raisins, soaked in 1/4 cup rum to soften
2 tablespoons chopped pecans

Steps:

  • Melt the butter in a pan over medium low heat. Add the bananas, rum, curry, cinnamon and 2 tablespoons of honey. Cover the pan for about 10 minutes. Remove from the heat.
  • Next, mix the mascarpone and whipped egg white in a large bowl. Add the remaining 2 tablespoons of honey and the rum-soaked raisins. Combine with the curried bananas, and top with pecans.

BECHAMEL SAUCE



Bechamel Sauce image

Provided by Anne Burrell

Time 35m

Yield about 4 cups

Number Of Ingredients 8

3 tablespoons butter
1/2 small white onion, cut into 1/2-inch dice
Kosher salt
3 heaping tablespoons all-purpose flour
1 quart milk
Pinch grated nutmeg
1 bay leaf
1/2 cup grated Parmigiano-Reggiano

Steps:

  • Add the butter and onion to a large saucepan over medium heat. Season the onions with salt, to taste, and cook until they become translucent and very aromatic. Add the flour and cook until the flour and butter resemble wet sand, about 3 to 4 minutes. Gradually, whisk in the milk until incorporated. Add the bay leaf and nutmeg and season with salt, to taste. Slowly bring the milk/flour mixture to a boil, stirring frequently to prevent scorching on the bottom. Be sure that the milk comes to a boil or the flour will not cook out and you will be left with a very objectionable starchy feeling on your tongue.
  • Once the sauce has come to a boil and has thickened, remove it from the heat. Discard the bay leaf. Stir in the grated Parmigiano, taste and adjust seasoning, if needed.
  • Use right away or refrigerate, covered, until ready to assemble dish.
  • Creamy!

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