Plantain Curry with Rice and Peas

Hot and smokey.

Hot and smokey.

I do love plantains. I usually fry them as tostones to serve with chili and guacamole and this is the first time I have tried to do something a little different with them. The recipe started as one from World Food Cafe; great vegetarian cookbooks based on world travels that are packed with delicious ideas. You can make your own jerk seasoning or buy one pre-prepared.

Serves 3-4

  • Red and yellow peppers thinly sliced
  • One large onion sliced
  • Handful of mushrooms sliced
  • 1 hot chili finely sliced
  • 2 cloves of garlic crushed and chopped
  • 2 yellow plantains sliced
  • 1 tin of black-eyed beans
  • 1 tbsp jerk seasoning
  • 200ml boiling water
  • 6 tomatoes chopped
  • juice of one lime
  • 2 tbsp finely chopped thyme

For the rice

  • One red onion finely sliced
  • 2 gloves of garlic crushed and chopped
  • 1 tbsp of chopped thyme
  • 1 cup of kidney beans
  • 200g of basmati rice
  • 200ml coconut milk
  • 100ml boiling water

For the curry you should fry the peppers, onion, mushrooms, chili and garlic in a little oil until soft then set aside.

Get some oil in a pan hot and then fry the plantains on both sides until crisp.

Add the vegetables back to the pan with the beans, tomatoes and water and simmer for 10 minutes. Add the lime, thyme and season to taste.

To make the rice fry the onion and garlic in a saucepan until soft then add the rest of the ingredients and bring to a simmer. Cover and leave for 8 minutes. Turn off the heat and leave with the lid on for another couple of minutes. Check that the rice is cooked.

Serve and enjoy.


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