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Plantains with Coconut Curry Meal Kit

Lerato Plantain & Coconut Curry 

Enjoy this as a plant-based meal or add your favourite proteins

Enjoy a moreish feast with plantains in a decadent coconut curry inspired by my West African heritageEast African. A happy marriage of African and Indian flavours enjoyed in the region.
Add an assortment of your favourite vegetables or favourite protein. This aromatic coconut curry is also quite wonderful with precooked lentils added to soak up those wonderful flavours. Serve with your favourite grains or vegetables. 
                                                                

WHAT'S IN YOUR MEAL KIT? 

Your meal kit will include fresh produce and specially ground spices for you to cook. As part of our efforts to be more sustainable recipes are available online for you to use them time and time again. 

   

Serves 2 - 4                

Ingredients
    
For the purée 
1 medium onion
2 tomatoes, roughly chopped
1 red bell pepper, stemmed and desseeded 
3 garlic cloves, peeled
1 chilli, stemmed (optional for more heat)
   
For the curry
3 tsp African Smoky Spice Blend
2 sprigs of fresh thyme
125 ml coconut cream (half of the pack)
150 ml vegetable stock*
1 ripe yellow plantain, peeled and chopped
1 pack red kidney beans, drained and rinsed
Salt and freshly ground black pepper
   
What you will need
Rapeseed oil, coconut oil, groundnut oil or a neutral tasting vegetable oil
Salt
Saucepan
Vegetable stock
Knife
     

Recipe 

For the coconut curry

1. For the plantain, cut off about 1 cm from the tips, make an incision lengthways into the skinned and pull apart. Cut into 2 - 3 cm chunks and set aside for later.

2. Peel and roughly chop the onion and garlic cloves, stem and deseed the pepper, cut in half and then stem the tomatoes from the vines and roughly chop. Blend all the prepared ingredients including the chilli if using into a smooth purée.

2. Heat 2 tbsp of oil in a wide saucepan with a lid, over a medium heat and once shimmering, pour in the purée. Cook for 10 minutes, stirring occasionally until thickened. Cover with the lid closed slightly ajar as the purée will spatter.

3. Once thickened, stir in 3 tsp of your African Smoky Spice Blend and the fresh thyme, stir well and continue to cook for another 5 minutes. Now add the chopped plantains, the red kidney beans, 125 ml of coconut cream, about half of the pack provided, 200 ml of your preferred stock and season with 1/2 tsp of salt and freshly ground black pepper. Bring up to a boil and then simmer steadily for 15 minutes, covered over a medium heat.

3. After 15 minutes, remove the cover and taste for seasoning. Add a little more salt if needed and continue to cook for another 10 minutes, until the plantain is softened and the sauce is sumptuous and thickened.

4. Serve with your favourite herbs scattered, like coriander or parsley. Use your leftover coconut cream I coconut rice, your favourite curries or in baking. 

               

Variation
If adding any other vegetables, add together with the plantains, cook with lid on, adjust liquid, salt, and time to properly cook added ingredients. You can also cook the curry with vegetables and roast the plantain separately, especially when using very ripe plantains or blackening plantains. 
   

Spice Roasted Plantain

1. Preheat the oven to 180c fan/200c and prepare a roasting tray or dish. Cut off about an 1 cm from both ends of the plantain, make an incision into the plantain skin lengthways, pull the skin apart. Cut the plantain into half lengthways and then cut into into 3 cm pieces.

    
2. Place plantains into a bowl, sprinkle 1/4 - 1/2 tsp of your spice blend, season with a pinch of salt
and drizzle with oil. Mix well to coat all sides and place plantains onto a roasting tray in one layer. You can line a roasting tray for less washing up. 
       
3. Roast in the center of the oven for 20-30 minutes. Check the plantains after 20 minutes by piercing into a piece with a small knife or fork. Once cooked the plantains will be soft inside, browned on the outside with a slight char on the edges. If needed, cook for a further 5 minutes until properly browned. Once cooked, remove from the oven and serve with your curry.
    
You can also enjoy with rice, your favourite roasted or steamed vegetables or a green salad.
    

Thank you for cooking this meal. I love seeing you enjoy these recipes & with your unique twists. Follow my socials and tag me to share your delicious creations. Send me your questions too. @leratofoods #leratofoods

                                        

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