Ingredients
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2 ripe plantains, peeled and diced
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1 can (15 oz) chickpeas, drained and rinsed
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1 onion, finely chopped
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2 cloves garlic, minced
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1 red bell pepper, diced
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1 green bell pepper, diced
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1 cup canned coconut milk
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1 can (14 oz) diced tomatoes
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2 tablespoons curry powder
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1 teaspoon ground cumin
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1/2 teaspoon ground turmeric
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1/2 teaspoon paprika
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1 Salt and black pepper, to taste
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2 tablespoons vegetable oil
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1 Fresh cilantro, for garnish (optional)
Directions
Adjust the spices and salt to your taste. The optional cilantro garnish adds a burst of freshness to the dish.
Steps
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1
Done
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Heat vegetable oil in a large skillet or pan over medium heat. Add the chopped onion and minced garlic, and sauté until they become fragrant and the onion turns translucent. |
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2
Done
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Stir in the diced red and green bell peppers and sauté for a few minutes until they begin to soften. |
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3
Done
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Add the diced plantains to the skillet and cook for about 5 minutes, stirring occasionally, until they start to brown slightly. |
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4
Done
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Sprinkle in the curry powder, ground cumin, ground turmeric, paprika, salt, and black pepper. Mix well to coat the vegetables and plantains with the spices. |
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5
Done
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Pour in the canned coconut milk and diced tomatoes (with their juice). Stir to combine all the ingredients. |
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6
Done
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Add the drained and rinsed chickpeas to the skillet and mix them into the curry. |
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7
Done
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Reduce the heat to low, cover the skillet, and let the curry simmer for about 15-20 minutes, or until the plantains are tender and the flavors meld together. Stir occasionally, and add more water if needed to reach your preferred consistency. |
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8
Done
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Once the curry is ready, taste and adjust the seasoning if necessary by adding more salt and black pepper. |
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9
Done
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To serve, ladle the Caribbean Chickpea and Plantain Curry into bowls. Garnish with fresh cilantro, if desired. |
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