Plantain Curry
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Recipe type: Main
Prep time: 
Cook time: 
Total time: 
 
A spicy, caribbean vegetable curry that makes a delicious main meal served with coconut rice.
Ingredients
  • 1 onion
  • 1 red pepper
  • 1 green pepper
  • 1 chilli*
  • Coconut oil, for frying
  • 2 tsp cinnamon
  • 1 tsp ginger
  • ¼ tsp nutmeg
  • 3 plantains**
  • Salt
  • 400g black-eyed or black beans
  • 200 ml water (optional)**
  • 4 Large tomatoes
  • 3 Tbsp fresh thyme (dried thyme can also be used)
  • Juice of 1 lime
Instructions
  1. Start by preparing the vegetables. Cut the onion in half and slice thinly. Slice the peppers into strips. Deseed the chilli and dice finely.
  2. Heat 2 tbsp oil in a large frying pan over a medium heat. Add the onions, peppers and chilli and fry gently until softened, but not brown.
  3. Add the cinnamon, ginger and nutmeg. Stir the spices into the vegetables and allow everything to fry for a minute before tipping it all into a bowl.
  4. Peel and slice the plantains into rounds about 1cm thick. Add 1 tbsp oil to the frying pan, add a sprinkling of salt and add the plantains. Fry on a medium heat until they turn bright yellow and start to brown.**
  5. Drain the black-eyed beans and add to the frying pan with the spiced vegetables and water. Allow the mix to simmer for 10 minutes.
  6. Meanwhile, deseed the tomatoes, then chop into small chunks.
  7. Remove the pan from the heat. Stir in the tomatoes, thyme, lime juice and extra salt to taste.
Notes
* Originally scotch bonnet is suggested but I found it made me wheezy so opted for a medium-large red chilli (deseeded)
**If substituting the plantain for a large peeled and diced sweet potato add it with water and beans.
Recipe by Annette's Recipes at http://www.annettesrecipes.com/plantain-curry/