Fruited Beef Curry

 I got into a Twitter discussion the other day as to whether fruit should be a part of a main dish.  I pointed out that I often used raisins in curry.  Another person tweeted that their mother often used bananas.  I was intrigued, and this recipe is the result.

INGREDIENTS 

2 lbs round roast, cut into 1 inch cubes

2 large onions, diced

2 T avocado oil

3 cloves garlic

1 T minced ginger

2 red bell peppers, cut in chunks

3 carrots, sliced

1 jar tikka masala simmering sauce

1 cup nonfat Greek yogurt 

3 T Penzey’s tandoori seasoning

1 cup raisins

2 bananas, sliced

Sear the first 5 ingredients in a braising pan, then ads them along with everything but the fruit to a slow cooker.  Mix thoroughly and allow to cook on high 3.5 hours.  Add the raisins and continue cooking another hour, then the bananas and go half an hour more.  Serve over rice.