Now I remember why I’ve been holding off for so long on replacing my car – car shopping is a pain in the rear! I’m spoiled by having a reliable car that’s been paid off for over 7 years. But browsing the prices, payments, insurance costs, etc. on a new car is frustrating after so many cheap and easy years. Turns out the one hybrid car I was considering coming out this year, the Prius c, is not a good option for me which I’m really bummed about! It’s much smaller and lower than my current economy car offering no headroom for a 6-foot-tall woman! Sigh, so it’s back to the drawing board as I mull over a sea of frustrating choices – ones I like are too close to being remodeled, or have icky safety ratings, reliability problems, etc. Well maybe a used car? But I’ll be lucky not to pay a premium for someone’s problems. I’m seriously considering driving my current car to salvage value, but it’s not ideal for safety and upcoming road trips. Plus it’s starting to show it’s age which is bothering me more now. I’m sure I’ll be ranting about my hunt more in the future as I put off pulling the expensive trigger as long as possible and hunt for the most wallet-friendly, vegan-friendly, and eco-friendly car I can find.
Tonight I took a break from that frustration to create a colorful dinner starring Trader Joe’s Organic Tempeh. I was craving curry and maybe something slightly sweet, so I got experimenting to create another curry banana stir fry sauce in the Vitamix. This one is a little lighter being more veggie based instead of seed or nut-based, still very satisfying with the tempeh, but a little lighter in calories.
Sweet Curry Stir Fry Sauce
- 1 banana, peeled and chopped
- 1 red or orange bell pepper, rough chopped
- 1 tbsp. curry powder
- 1 tsp. coconut vinegar
- 1 tsp. onion powder
- 1 tsp. liquid stevia
- 1/2 cup water, as needed
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Pour over stir fry ingredients in a wok and stir fry until contents are cooked and coated in the sauce. Makes 2 servings.
Bananas and bell pepper in the Vitamix make a very interesting combo.
I poured the sauce over chopped tempeh, spiral sliced zucchini “noodles”, and chopped tomatoes in the wok.
And stir fried until everything was coated and smelling heavenly.
The tomatoes kind of cooked to mush, but the flavors blended beautifully with the curry.
I just love twirling the zucchini noodles like pasta and they held up nicely to being cooked absorbing the flavors from the sauce better than actual pasta I think. While being much lower cal of course. :-)
Yum, this is calling to me from the screen and it’s breakfast time over here! Definitely going to try the sauce out. Do you think Asian rice vinegar would be an ok sub for the coconut vinegar?
Hi, rice vinegar should work fine in this sauce too since coconut vinegar can be a pain to find.
Banana in your sauce! Love it!
Thanks, it’s daring but works!