There was a glorious week last summer when my life looked like this:
Go ahead...close your eyes and imagine the sound of the waves, the feel of the sun, and the taste of every meal prepared by someone else.
It tastes good.
We have no tropical getaways planned for this summer, and I'll be making all my own meals. But at least they can taste like the tropics.
Bananas and coconuts are definitely two of the best things to come out of warmer places than Boston.
Eating locally is good. Eating bananas and coconuts is better.
This rice dish is one of those beautifully complex-tasting dishes. It's vegan, but without the banana it tastes like a yogurt curry thanks to the subtle tang of lime juice. Add the banana in, and the flavor becomes so fragrant and fascinating. To me, it almost tastes like the smell of ylang-ylang. I know that sounds weird...but it's weird in the best possible way.
Banana Coconut Curry
1 tbsp olive oil
1/2 large sweet onion, chopped
1 clove garlic, thinly sliced
2 cups uncooked brown rice
1 tbsp lime juice
1/2 a can of full fat coconut milk
1 tbsp + 1 tsp curry powder
1/2 tsp salt
1. Heat the oil in a saucepan over medium heat. Add the onions and saute until they are just softening. Add the garlic and continue to saute until onions are translucent.
2. Pour 4 1/2 cups of water into the pan and add the rice. Increase the heat to high and cover. Bring to a boil, then reduce the heat and allow the rice to simmer until water is absorbed (40-50 minutes).
3. Remove the rice from the heat and set aside, still covered. Slice the bananas and gently combine with the lime juice. Add the coconut milk, curry, salt, and banana mixture to the rice and mix well. Serve topped with shredded coconut.