Curry-Infused Banana Sauce

Heat the olive oil in a frying pan 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 stock and simmer for about 5 minutes, stirring occasionally.

Pour the curry mixture, rice vinegar, honey and salt into a liquidiser, filling the jug no more than halfway full. Hold down the lid of the liquidiser with a folded tea towel and carefully start the liquidiser, 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 hand blender and puree the curry right in the cooking pot.