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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