Green bananas?
You’ve seen them prepared here before. Do you remember the green banana french fries I made covered with fresh green zings of Thai basil, green onions, drizzled with a soy-free vegenaise? Or how about the yellow lentil curry with bok choy made with hearty rich chunks of green bananas that made the perfect stand-in for starchy white potatoes? Noooooow, you remember. 🙂
There are so many variations to preparing potato salad it’s kinda like preparing chili, there are many ways to make it tasty.
I’m happy to report that you’ll love the way this green banana potato salad was made, it has all the complexity of flavors you’ve come to love from cumin, turmeric, and chili powder.
There will be no social distancing here, this is one BIG palate party. The ingredients will introduce themselves in every mouthful, garlic coupled with ginger add a dose of medicinal medicine, bread & butter pickles show up with a crunchy twist accompanied by fresh cilantro delivering a zesty bite, and cinnamon adds the perfect note of sweetness. The highlight of the party is the deep flavors that saturate the bananas making it a delicious side dish to remember.
Sure you can serve it by itself as a meal or you can opt for option b, and serve it alongside a serving of crispy, tangy barbecue cauliflower bites. MMMMMM!
Go on…make the introduction.
MORE POTATO SALAD, PLEASE
- If you’re looking to up your potato salad game, check out this Chunky Sweet Potato Salad
HOW TO PREPARE BANANA POTATO SALAD
- 1 bunch of green bananas (peeled and sliced)
- Springwater to boil bananas
- ¾ cup of veggie broth low sodium
- 4 garlic cloves
- 1 teaspoon pink salt
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- ½ teaspoon of cumin
- ½ teaspoon of cinnamon
- ½ teaspoon black pepper
- 1½ cup of plain coconut yogurt
- 2 teaspoons of freshly grated ginger
- ½ cup of bread & butter pickles with juice
- 2 Tablespoon of chopped fresh cilantro
- 1 Lime wedge
- Place bananas in a pot of spring water. Add in the next eight ingredients (through pepper). Stir.
- Cover and cook until bananas are fork-tender, stirring once or twice. Drain bananas. Transfer bananas into a serving bowl.
- In a medium bowl combine: coconut yogurt, ginger, bread & butter pickles with juice, cilantro. Toss and coat bananas with yogurt mixture, let it stand for 5 minutes to warm. Add additional cilantro serve with a lime wedge.
