Brought to you by the exhaust fan over my stove and the letters G, F and S.
Banana Curry, slightly altered from Flip Shelton’s wonderful yet sadly out-of-print cookbook, Green. This version serves 4-5, or 2 plus tomorrows lunch.
Sauté 2 onions and a small jar of red curry paste in a few tablespoons of oil. Add 4 roughly chopped bananas, 500g of diced firm tofu, a cup of frozen peas and half a cup of vegetable stock. Simmer for around 10 minutes, until everything is cooked through. Roll 2 limes on a benchtop under your palm to soften them up as much as possible. Cut them in half, then use a citrus reamer (heh) to extract every last drop of juice and stir it through the curry, followed by a small tin of coconut cream. Season to taste, serve with rice and top with tasty fresh basil. I got mine from the amazing Stacking Theory garden because I am a lucky duck. Particularly good on 43ºC days. Sheesh.