Chef Linda's recipe for Coconut Lime Hearts of Palm Fillets simmered in luscious coconut milk and ginger is perfect for a simple but elegant vegan main course.
To make the rice, in a medium, heavy-bottomed pot, bring the water, coconut milk, and salt to boil over medium-high heat. Add the rice and coconut. Cover and reduce heat to medium-low. Simmer until liquid is fully absorbed, about 20 minutes. Remove from heat, keep covered for 5 minutes, then remove the lid and fluff with a fork. Replace cover until ready to serve.
To make the hearts of palm, in a large pan, heat the coconut oil over medium heat. Add the onion and salt. Cook 6 to 8 minutes until soft and translucent. Stir in the garlic and ginger. Cook for 2 minutes more, stirring frequently so the garlic doesn't brown.
Add the coconut milk, water, sweet potatoes, peppers, and hearts of palm to the pan. Cover and let simmer for 10 to 15 minutes, or until the sweet potatoes are fork-tender. Add the spinach and cover again. Cook for about 3 minutes, or until the spinach just begins to wilt. Sprinkle with lime juice. To serve, spoon rice onto plates and top with hearts of palm and vegetables in broth. Serve immediately.
