Calypso Rice with Curried Bananas
Ingredients
- 2 tbsp vegetables oil
- 1 onion peeled and finely chopped
- 1 garlic cloves, peeled and crushed
- 1 red chilli, deseeded and chopped (optional)
- 225 g/8 oz basmati rice
- juice of 1 lime
- 350 ml12 fl oz vegetable stock
- 200 g can black-eye beans, drained and rinsed
- 2 tbsp freshly chopped parsley
- salt and freshly ground black pepper
- sprigs of coriander, to garnish
- for the curried bananas
- 4 green bananas
- 2 tbsp olive oil
- 200 ml/7 fl oz coconut milk
- 2 tsp mild curry paste
Preparation
Heat the oil in a large frying pan and gently cook the onion for 10 minutes until soft. Add the garlic, chilli and red pepper and cook for 2-3 minutes. Rinse the rice under cold running water, bring to the boil and stir. Pour in the lime juice and stock, bring to the, cover and simmer for 12-15 minutes, or until the rice is tender and the stock is absorbed
Stir in the black-eye beans and chopped parsley and season to taste with salt and pepper. Leave to stand, covered, for 5 minutes before serving, to allow the beans to warm through
While the rice is cooking, make the curried Bananas. Remove the skins from bananas-they may need to be cut off with a sharp knife. Slice the flesh thickly. Heat the oil in a frying pan and cook the bananas, in 2 2-3 minutes or until lightly browned
Pour the coconut milk into the pan and stir in the curry paste
Add the bananas slices to the coconut milk and simmer, uncovered, over a low heat 8-10 minutes, or until the bananas are very soft and the coconut milk slightly reduced
Spoon the rice onto warmed serving plates, garnish with coriander and serve immediately with the Curried Bananas