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