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, 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.

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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

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.