This plantain and chickpea curry is one of our most-loved vegan dishes when we do food events – people always come back for more. It’s a great-tasting, one-pot meal that could also be eaten with rice to make it go further.
1 tbsp vegetable oil
1 medium onion, finely diced
4 garlic cloves, finely chopped
1 tbsp grated fresh ginger
1 tsp ground cumin
2 tbsp dried mixed herbs
1 tbsp chilli powder
1 tsp all-purpose seasoning
6 tbsp curry powder
200ml coconut milk
2 x 400g cans chickpeas, drained and rinsed
4 ripe plantain, peeled and sliced
1 scotch bonnet pepper
3 spring onions, sliced
1 tsp salt
1 tbsp freshly ground black pepper
150g fresh callaloo or spinach
1. Heat the oil in a pot over a medium heat, then add the onion, garlic and ginger. Sauté for 5-7 minutes until the onion is soft. Add the cumin, mixed herbs, chilli powder, all-purpose seasoning, 4 tbsp of the curry powder and a tiny bit of the water then stir together. Add just a tiny bit of the coconut milk and mix together to form a paste.
2. Add your chickpeas, plantain and scotch bonnet and mix into the curry paste, then add the rest of the water and coconut milk and stir.
3. Add the spring onions and remaining curry powder along with the salt and black pepper, then stir, cover with a lid and simmer for 15 minutes.
4. After that, give it a mix and add your callaloo or spinach, then stir gently. Simmer for a further 5 minutes before removing the scotch bonnet and serving.
TIP Serve with the Rice And Peas or Roti from our book, or white rice.
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Original Flava: Caribbean Recipes From Home by Craig and Shaun McAnuff is published by Bloomsbury, price £22. To order a copy for £17.60 until 8 September call 0844 571 0640; p&p is free on orders over £15.