City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Banana, Pear and Curry Pasta
Sept/Oct 2009

From Dalia Kohen and Tabitha Archer, owners of the popular and tasty vegetarian restaurant The Coup.
1 onion, chopped
2- 3 T. of your favourite curry paste – mild, medium, hot or vindaloo… it’s up to you
2 garlic cloves, chopped
olive oil
1 small can of tomato paste
4 c. vegetable stock
5 T. date paste (made by boiling 1/2 c. dried dates in 1-1/2 c. water until soft, then blending into a paste. You will have more than you need in this recipe.)
salt and pepper to taste
1 package of your favourite pasta
olive oil
1 small red onion, thinly sliced
1 garlic clove, chopped
10-15 sun-dried tomatoes, cut into thin strips
3 organic tomatoes, chopped
2 organic pears (Bosc are nice), thinly sliced
1 banana, thinly sliced, for garnish (do this just before using)

Method of Madness: sauté the onion, curry paste and 2 garlic cloves in oil until the onion is soft. Add the tomato paste and vegetable stock and bring to a boil. Turn the heat to medium and reduce the liquid for about 20 minutes. Remove from the heat and blend with a hand blender until smooth. Add the date paste and salt and pepper. Taste for seasonings: add more date paste if you want more sweetness or if you want to cut the spiciness of the curry. Reserve.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain, toss with a little olive oil and set aside.

In a large pan, sauté the red onion, 1 garlic clove and the sundried tomatoes until the onion is soft. Add the fresh tomatoes, pears, reserved curry sauce and reserved pasta and heat until the sauce starts to bubble. Serve in bowls topped with the banana. Serves 4.

Rice Grains and Pastas