Original Flava: Plantain and chickpea curry
This curry is one of our most-loved vegan dishes when we do food events – people always come back for more. It’s a great-tasting, one-pot meal that could also be eaten with rice to make it go further.
This curry is one of our most-loved vegan dishes when we do food events – people always come back for more
1 tbsp vegetable oil
1 medium onion, finely diced
4 garlic cloves, finely chopped
1 tbsp grated fresh ginger
1 tsp ground cumin
2 tbsp dried mixed herbs
1 tbsp chilli powder
1 tsp all-purpose seasoning
6 tbsp curry powder
200ml coconut milk
2 x 400g cans chickpeas, drained and rinsed
4 ripe plantain, peeled and sliced
1 scotch bonnet pepper
3 spring onions, sliced
1 tsp salt
1 tbsp freshly ground black pepper
150g fresh callaloo or spinach
- Heat the oil in a pot over a medium heat, then add the onion, garlic and ginger. Sauté for 5-7 minutes until the onion is soft. Add the cumin, mixed herbs, chilli powder, all-purpose seasoning, 4 tbsp of the curry powder and a tiny bit of the water then stir together. Add just a tiny bit of the coconut milk and mix together to form a paste.
- Add your chickpeas, plantain and scotch bonnet and mix into the curry paste, then add the rest of the water and coconut milk and stir.
- Add the spring onions and remaining curry powder along with the salt and black pepper, then stir, cover with a lid and simmer for 15 minutes.
- After that, give it a mix and add your callaloo or spinach, then stir gently. Simmer for a further 5 minutes before removing the scotch bonnet and serving.
TIP Serve with the Rice And Peas or Roti from our book, or white rice.