CHICKPEA AND PLANTAIN CURRY (WITH LEMON & THYME RICE)

For this curry recipe, I used a Caribbean spice mix that I happened to have at home. 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.

Want more delicious plantain recipes? Grab my Plantain Cookbook here :)

Ingredients

(Serves 4)

- 2 ripe but firm plantains (diced)

- 2 tbsp corn flour

- 1-2 tbsp olive oil or avocado oil

- 1 red onion (chopped)

- 1 yellow bell pepper (chopped)

- 3 tbsp spice mix (equal parts: onion powder, dried coriander, ground ginger, turmeric, cumin, fenugreek, cinnamon, nutmeg and dried garlic) - FEEL FREE TO USE A SPICE MIX OF YOUR CHOICE

- 2 tins coconut milk

- 1-2 scotch bonnet peppers (halved)

- 2 cups cooked chickpeas or beans (tinned is fine)

- 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 corn flour.

Heat the oil in a large pan and add the chopped red onion, yellow bell pepper and coated plantain, along with the spice mix. 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 or beans. Season with salt.

Allow to simmer for 8-10 minutes. The corn 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. 

To make the lemon & thyme rice, cook rice as normal and add the turmeric, lemon juice/zest and thyme.