Original Flava plantain and chickpea curry - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Original Flava plantain and chickpea curry By You Magazine - August 25, 2019 This plantain and chickpea 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. Matt Russell 2019 SERVES 4 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 125ml water 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 1. 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. 2. 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. 3. 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. 4. 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. Buy the book with 20 per cent off Original Flava: Caribbean Recipes From Home by Craig and Shaun McAnuff is published by Bloomsbury, price £22. To order a copy for £17.60 until 8 September call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved