coconut Archives - Partial Ingredients

Soups and curries are two of my favorite things and I knew I had to give this recipe a try. The flavors remind me a lot of Thai curries since the soup’s base is coconut milk. I used an Indian Garam Masala with Turmeric to give it a spicy, aromatic flavor. I toasted the spices with a few arbol chilies and ground them all together. The soup was really easy to make and all it really requires is a few hours for the ingredients to cook together. The result was a delicious and filling soup with nice coconut and curry flavors. The soup is surprisingly filling due to the rich broth and the high protein foods like chickpeas and lentils. I garnished a bowl with a drop of coconut milk, cilantro and sliced jalapeno. Plain yogurt would work great as a garnish as well. The soup goes well with rice, couscous, quinoa, or bread.
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Banana bread is a great excuse to let a few bananas sit on the shelf a little bit longer than you would think is a good idea. Banana bread is strangely the best when the bananas are almost entirely brown and soft. My theory is that the bananas start fermenting in the skins (they smell like alcohol) and the flavor becomes more concentrated. This time I decided to try something different and add coconut to the batter. I looked at a few recipes and a lot of them only use coconut extract for the flavoring. I thought it would be nice to use real coconut milk in the batter so I threw that in. I don’t really care for coconut flakes but in most coconut banana bread recipes they are toasted and sprinkled on top of the batter. I decided to go without the flakes and use the coconut milk instead. I’m glad I went with that instead as the banana bread was soft with a nice afterthought of coconut flavor.

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Red Lentil and Coconut Curry Soup

Coconut Banana Bread