I’m not sure how I came across this recipe on The Guardian website but it became the first of my Dinner of the Month in July. I first made it for my birthday party and it was the popular main dish (sweet potato hummus was the most popular appetiser).
The first time I made this curry I forgot to add the 200ml of water but having made it again with the water I actually prefer it without. However when I used sweet potato in place of plantain I added the water to help it cook through.
- 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**
- 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
- Start by preparing the vegetables. Cut the onion in half and slice thinly. Slice the peppers into strips. Deseed the chilli and dice finely.
- 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.
- 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.
- 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.**
- 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.
- Meanwhile, deseed the tomatoes, then chop into small chunks.
- Remove the pan from the heat. Stir in the tomatoes, thyme, lime juice and extra salt to taste.
**If substituting the plantain for a large peeled and diced sweet potato add it with water and beans.
Sweet Potato Curry
served with coconut rice, quinoa, spinach and salmon