Plantain and chickpea curry recipe
A brilliant one-pot, vegan meal which will have people coming back for more.
Ingredients
- 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
- 125 ml water
- 200 ml coconut milk
- 2 x 400g/14oz cans of 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
- 150 g fresh callaloo or spinach
- 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
- 4.4 fl oz water
- 7 fl oz coconut milk
- 2 x 400g/14oz cans of 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
- 5.3 oz fresh callaloo or spinach
- 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
- 0.5 cup water
- 0.8 cup coconut milk
- 2 x 400g/14oz cans of 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
- 5.3 oz fresh callaloo or spinach
Details
- Cuisine: Caribbean
- Recipe Type: Curry
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Heat the oil in a pot over a medium heat, then add the onion, garlic and ginger. SauteĢ 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. Stir together.
- Add just a tiny bit of the coconut milk and mix together to form a paste.
- Add the 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 the callaloo or spinach, then stir gently. Simmer for a further 5 minutes before removing the Scotch bonnet and serving.
This recipe is from Original Flava: Caribbean Recipes from Home by Craig and Shaun McAnuff. Published 22nd August by Bloomsbury, £22. Photography by Matt Russell.
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