INGREDIENTS :
FOR THE PLANTAIN CURRY:
🔹2 plantains, medium ripe
🔹1 medium sweet potato, cubed
🔹1 cup kidney beans
🔹1 cup black beans
🔹2 cups mixed bell peppers, chopped
🔹1 medium tomato, chopped
🔹3 cups baby spinach
🔹1 medium onion, chopped
🔹1 shallot, chopped
🔹3 medium cloves garlic, minced
🔹1 tbsp ginger, grated
🔹1 scotch bonnet or red hot Caribbean pepper, chopped
🔹1 cup water
🔹1 can full-fat coconut milk
🔹2 tbsp avocado oil
🔹1 tbsp curry powder
🔹1 tsp smoked paprika
🔹1 tsp Italian herbs
🔹S&P
🔹Sliced avocado, scallions, and lemon wedges to serve
METHOD:
🔹In a pot heat up the avo oil then add the onion, shallot, and garlic and saute until translucent, ~3 mins.
🔹Add the sweet potato, mixed peppers, the scotch bonnet/Caribbean pepper, and ginger and saute on medium heat until peppers have softened ~5 mins.
🔹Add the tomato and the herbs and spices and saute 5 mins.
🔹Stir in the beans, water, and coconut milk, and plantains (if your plantains are overripe, add them at the end, right before you add the spinach) then bring to a boil. Once boiling lower heat down and simmer until the sweet potatoes are almost cooked, ~10-15 mins.
🔹Add the spinach and cook 1 more min or until spinach has wilted.
🔹Serve topped with avo slices, chopped scallions with fresh lime wedges, and your favorite grain; I opted for whole wheat couscous.
Enjoy!
