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!