Enjoy this as a vegan meal or add your favourite proteins
Enjoy a moreish feast with spice roasted plantains typically fried and known as Kelewele in Ghana in West Africa served with a decadent coconut curry inspired by my East African travels discovering where I discovered quite the happy marriage of African and Indian flavours enjoyed in the region.
The coconut curry paste is quite rich with aromatics, desiccated coconut and unrefined coconut oil. If you will like your curry even richer and creamier you can add 200 ml of coconut milk.
Serve on its own or with your favourite protein, grains or vegetables.
WHAT'S IN THE LIMITED EDITION BOX
Your meal kit will include fresh produce and prepped ingredients for you to finish off your amazing meal. As part of our efforts to be more sustainable recipes are available online for you to use them time and time again.
Store your ingredients in the fridge immediately and consume within 2 days.
Coconut & Tomato Curry Paste roasted spices
Chilli (optional for more heat)
Plantains x 2
7 Spice Aromatic Blend with coconut
(up to 6 teaspoons in your little pot, you can use for roasted potatoes, in hummus, mashed potatoes, beans or lentils)
What you will need
Coconut oil, or a neutral tasting oil
Roasting tray or dish
For the coconut curry
1. Pour the entire curry paste into a saucepan add the desiccated coconut. Chop the chilli and add if using, add a teaspoon of the 7 spice aromatic blend, stir well and cook on medium heat for 5 minutes to release the aromatic oil in the paste.
2. Use 300 g (about half of the jar of chickpeas in your meal kit), rinse and add to the saucepan. Pour in 350 ml of vegetable stock or water and stir well. Your paste has been created without salt, so you can add salt to taste. (1/2 - 1 tsp suggested amount)
3. Cook on low-medium heat for 15 - 20 minutes uncovered or until your sauce is thickened. If adding any other vegetables, cook with lid on, adjust liquid, salt, and time to properly cook added ingredients.
For the plantains
1. Preheat the oven to 180c fan/200c and prepare a roasting tray or dish. Cut off about an inch/3cm or less 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 a teaspoon of the 7 spice aromatic blend (for 2 plantains), a generous pinch of salt and 2 tablespoons of 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 - 10 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 salads.
Serve with the roasted plantains, fresh coriander and coconut flakes.
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. @leratoofficial or @leratofeast #leratofoods