Description
This deliciously flavourful plantain curry is perfect for weeknight dinners. The whole dish can be on the table in about 20 minutes. Serve it over your favourite rice, quinoa or a bed of greens.
Ingredients
- 1 tbsp coconut oil, for frying
- 2 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 1 red pepper, de-seeded and sliced
- 1 red chilli, de-seeded and diced (substitute 1 jalepeno or omit if sensitive to spice)
- 1 tsp cinnamon
- 2 tsp cumin powder
- ¼ tsp nutmeg
- 6 large fresh tomatoes, stems removed and roughly chopped
- 4 sprigs fresh thyme, finely chopped
- 3 plantains, sliced
- 1 cup (200 g) canned black-eyed peas, drained and rinsed
- 1 cup (200 g) canned chickpeas, drained and rinsed
- 3/4 cup (200 ml) vegetable stock
- juice of 1 lime
- salt and pepper, to taste
Instructions
- Add 1 tbsp of coconut oil into a large pot on medium heat (use a splash of water or both to make this recipe oil-free). Add the shallots, garlic, chili, cumin, nutmeg, cinnamon and stir together, then allow to simmer for 2 minutes.
- Now, add in the thyme, peppers, chopped tomatoes and plantain and stir to combine. Allow to cook for 5 minutes, stirring occasionally.
- Pour in the stock, black eyed peas, chickpeas and the juice of a lime. Simmer oven medium heat for 10-15 minutes until the plantain is tender.
- Serve over basmati rice.
Notes
Original recipe can be found on HelloFresh.
Nutrition
- Serving Size: 1
- Calories: 455
- Sugar: 40 g
- Sodium: 469 mg
- Fat: 6 g
- Carbohydrates: 96 g
- Fiber: 17 g
- Protein: 14 g