Spicy plantain curry recipe (that just so happens to be vegan)
Spice up dinnertime with this plantain curry (which also happens to be vegan!)
This vegan curry from recipe box service Hello FRESH is a perfectly sweet and spicy combination – the sweet plantain and aromatic spices make for a dinner delicious enough to devour.
Where Does Plantain Curry Come From?
Plantain is raw green banana that’s found in tropical climates on the shores of the Caribbean, South America or Asian and Africa. Plantain is cooked in all of those places in differing ways, but this particular plantain curry is inspired by Caribbean flavours. If you’re a fan of Jamaican exports like jerk chicken and rum, you should give this plantain curry a go. It takes around 40 minutes but it’s a great way to wow your friends and family.
2 shallots, finely chopped
2 cloves garlic, finely chopped
1 red pepper, sliced and deseeded
1 red chilli, (scotch bonnet is preferred)
1 tsp cinnamon
2 tsp cumin powder
¼ tsp nutmeg
3 plantains, sliced
200g black-eyed beans, tinned and strained
200g chickpeas, tinned and strained
200ml vegetable stock
6 large tomatoes, roughly chopped
4 sprigs fresh thyme, finely chopped
Juice of 1 lime
Coconut Oil, for frying
1 Add 1 tbsp of coconut oil into a large pot on medium heat. Add the shallots, garlic, salt, pepper, cumin, nutmeg, cinnamon and stir slightly, then allow to simmer for 2 minutes.
2 Now add in the thyme, peppers, chopped tomatoes and plantain and stir into the other ingredients. Allow to cook for 5 minutes.
3 Pour in your stock, black eyed beans, sliced chillies and the juice of a lime. Now turn down the heat to very low and allow to simmer for 10 – 15 minutes.
4 Serve with steaming hot basmati rice.
Via: Hello FRESH