For this curry recipe, I used a Caribbean spice paste. With the sweet undertones of cinnamon and nutmeg in the mix, I thought it would be perfect paired with sweet plantain. To contrast all the sweetness though, I added some scotch bonnet peppers to give it some heat. The lemon and thyme rice has that kick of tanginess. Put it all together and you've got a mind-numbingly exciting taste explosion. All I can say is that this curry has become an instant favourite.
- 1 ripe plantain (diced)
- 2 tbsp coconut flour (or corn flour)
- 1-2 tbsp sunflower oil
- 1/2 red onion (chopped)
- 1 yellow bell pepper (chopped)
- 3 tbsp spice paste (equal parts: onion powder, dried coriander, ground ginger, turmeric, cumin, fenugreek, cinnamon, nutmeg and dried garlic)
- 1 tin coconut milk
- 1-2 scotch bonnet peppers (halved)
- 1 cup cooked chickpeas or beans
- salt to taste
- spring onions (chopped; to garnish)
- coconut chips (optional)
For the lemon & thyme rice:
- golden basmati rice
- pinch of turmeric
- juice and zest of 2 lemons
- 1 tsp dried or fresh thyme
Start by coating the diced plantain in coconut flour or corn flour.
Heat the sunflower oil in a large pan and add the chopped red onion, yellow bell pepper and coated plantain, along with the Caribbean spice paste. Stir continuously for a minute or so to cook off the spices and brown the plantain a little.
Add the tin of coconut milk and when it comes to a boil, add the scotch bonnet pepper and chickpeas/beans. Season with salt.
Allow to simmer for 8-10 minutes. The coconut flour should help thicken the curry slightly.
Finish with a generous handful of chopped spring onions. For some extra crunch, you can also add a handful of coconut chips. I used Nudie Snacks coconut chips.
To make the lemon & thyme rice, cook rice as normal and add the turmeric, lemon juice/zest and thyme.