Spinach Curry with Apple, Persimmon and Banana
Peel and slice the banana. Rinse the spinach and spin dry.
Rinse the persimmon and the apple. Peel, quarter and cut the apple into thin slices. Quarter the persimmon and cut into wedges.
Heat the oil in a skillet and saute the shallots until translucent. Add the banana, apple and persimmon, tossing to coat. Deglaze with vegetable broht and lsimmer briefly. Add the spinach leaves, season with curry, turmeric, salt, cayenne pepper and lemon. Sprinkle with chile and serve in bowls with pita bread.