Plantain Curry with Lemon & Thyme Rice

Plantain Curry with Lemon & Thyme Rice
For this curry recipe, I used a Caribbean spice paste. With the sweet undertones of cinnamon and nutmeg in the mix, pairs perfectly with sweet plantain. To contrast all the sweetness, I added some scotch bonnet peppers to give it some heat. The lemon and thyme rice adds an element of tanginess.
Icon_cookingtime_grey Created with Sketch. 40 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 2
Plantain Curry with Lemon & Thyme Rice

Ingredients

  • 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

How to make

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

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