Curried Sunchokes, Plantain, and Apples
Sunchokes and plantains do not make frequent appearances at the American table, but here they make a gentle trio with the all-American apple adding its own sweetness. With the addition of curry and ginger, this simple dish becomes an international star. An accompanying dish of cooked white or brown rice would balance out the meal.
3 tablespoons vegetable oil, or more as needed
1 onion, thinly sliced
2 to 3 tablespoons grated fresh ginger
4 cloves garlic, lightly crushed
2 teaspoons ground turmeric
1 teaspoon curry powder
, or to taste
1 pound sunchokes (Jerusalem artichokes), scrubbed and thinly sliced
1 firm cooking apple, cored and thinly sliced
1 firm yellow plantain, peeled and thinly sliced
1 cup vegetable broth powder
1/4 cup salted peanuts
Heat the oil in a large skillet over medium heat. Add the onion, ginger, and garlic and sauté for 2 to 3 minutes. Stir in the turmeric and curry and cook 2 to 3 minutes more. Add the sunchokes, apple, and plantain and stir until the mixture is coated with the seasoning.
Stir in the vegetable broth, reduce the heat to medium-low, and cover, cooking for about 10 minutes more or until the sunchokes are just tender. Stir in the peanuts and serve.
As prepared, each serving contains 780 calories, 41g total fat, 430mg sodium, 99g total carbohydrate and 18g protein.