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.