Green Plantain Curry

Green Plantain Curry

Complexity: 2

Ingredients:

  • 1 green plantain, peeled and sliced into 1-inch pieces
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon chilli powder (optional)
  • 1/2 cup coconut milk
  • 1/4 cup water
  • Salt and pepper to taste
  • Cilantro leaves for garnish

Instructions:

  • Heat a tablespoon of oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another minute.
  • Add the turmeric powder, coriander powder, cumin powder, and chili powder (if using) and cook for another minute.
  • Add the green plantain slices to the skillet and stir to coat in the spices. Add the coconut milk and water and bring to a simmer.
  • Reduce the heat to low and cover. Simmer for 15-20 minutes, or until the plantains are tender.
  • Season with salt and pepper to taste. Garnish with cilantro leaves and serve.

Tips:

  • For a richer flavor, you can use ghee or butter instead of oil.
  • If you don't have coconut milk, you can use another type of milk, such as almond milk or cashew milk.
  • To make the curry vegan, omit the ghee or butter and use a vegan milk alternative.
  • You can also add other vegetables to the curry, such as potatoes, carrots, or bell peppers.
  • Serve the curry with rice or naan bread.

Variations:

  • For a spicier curry, add more chilli powder or add a jalapeño pepper.
  • For a sweeter curry, add a tablespoon of brown sugar or honey.
  • For a creamier curry, add a dollop of yogurt or sour cream at the end of cooking.

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