Calypso Rice with Curried Bananas


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 vegetables oil
200 ml/7 fl oz coconut milk
2 tsp mild curry paste

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.