Recipes

INGREDIENTS

• 2 Bell peppers, mixed
• 1 tsp Coriander, ground
• 4 Garlic cloves
• 1 tbsp Ginger
• 1 4 oz can Kidney beans
• 1 Onion, medium
• 2 Plantains, ripe yellow
• 2 Spring Onion
• 1 Scotch bonnet
• 1 handful Spinach (optional)
• 1 Sweet potato, medium sized
• 6 sprigs Thyme
• 1 medium Tomato
• 1 can Coconut milk
• 1 tbsp Curry powder
• 1 tsp salt to taste

INSTRUCTIONS

1. In a large pot, melt some oil on medium heat
2. Sauté the spring onion, onion and garlic until soft and translucent
3. Add the bell peppers and cook for approx. 5 minutes until the peppers are soft
4. Add thyme, chopped tomatoes, coriander, black pepper and curry powder
5. Mix together for approx. 2 minutes
6. Add the kidney beans, sweet potato and plantain*** (only if it is firm, not too ripe) add the scotch bonnet (whole) and coconut milk.
7. Bring to a boil, cover with a lid, reduce the heat to medium-low and simmer for approx. 25 mins
8. *** add plantain here if it is soft and overripe. Adding too earlier will cause the plantain to mush.
9. Serve with plain rice.