Veggie Coconut Curry with Plantains

Ingredients

  • Avocado oil, thin layer
  • 1 onion
  • 3 cloves of fresh garlic
  • grated fresh ginger
  • 1/2 tsp cinnamon powder
  • 1 tsp curry powder
  • 1tsp turmeric power
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1tsp paprika
  • 1/2 tsp salt
  • 1 tsp coriander
  • 1 can diced tomatoes
  • 1 can chickpeas, drained, rinsed
  • 1 can unsweetened coconut milk
  • Ripe plantain, sliced
  • Fresh lime juice
  1. POUR oil in large pan and saute onions until soft
  2. ADD ginger and garlic and keep stirring, plus a pinch of salt
  3. ADD all spices to pan with onions and stir to prevent from burning. USE a splash of water if needed to prevent sticking
  4. ADD tomatoes to pan and let simmer for 10 minutes until softened
  5. POUR chickpeas and coconut milk into pan. ADD remaining salt and stir. COVER and let simmer on low for 15 minutes until combined
  6. TAKE sliced plaintains and season with paprika, salt, garlic powder and pepper
  7. ADD oil to separate pan and place seasoned plantains in to brown each side- about 3 minutes each side.
  8. FINISH coconut curry with a squeeze of lime.
  9. SERVE curry over cooked white rice and plantains.