PLANTAIN CALLALOO

CURRY

INGREDIENTS

1 medium onion, diced

6 cloves garlic, crushed

4 tbsp curry powder

1/2 tsp Black pepper

1 tsp smoked Paprika

5/6 sprigs pf Thyme

1 can of gungo peas, drained

1 can of full-fat coconut milk

6 spring onions, sliced

1 long sweet red pepper, sliced

3 ripe plantains, thickly sliced

1 scotch bonnet pepper, whole

2 cup water

1 can of callaloo, drained

bunch of fresh coriander, chopped

A squeeze of lime (optional)

METHOD

Heat up cooking pot with oil. once hot, add onion and garlic. Saute until soft.

Add curry powder and a splash of coconut milk or water and cook for 2 minutes.

Add smoked paprika, black pepper, thyme, gungo peas, coconut milk and 1 cup of water. Stir and simmer on medium heat for 10 mins.

Add spring onions, sweet pepper, plantains, whole scotch bonnet pepper, 1 cup of water and stir. Simmer for 15 mins.

Add callaloo and stir. Simmer for a further 5 mins.

Finish with freshly chopped coriander and a squeeze of lime (optional).

Serve immediately. This curry pairs well with rice or roti.