Kenyan Fried Plantains (Matoke) with Peanut-Free Coconut Curry

Ripe plantains, fried until golden, served with a rich coconut curry. A sweet and savory lunch option.

45m4 servings

SOY-free

480 cal|5g protein|70g carbs|20g fat|5g fiber

Ingredients

4 medium Ripe plantains
2 tbsp Coconut oil
1 medium Onion
2 cloves Garlic
2.54 cm Ginger
2 tbsp Curry powder (soy-free)
1 tsp Turmeric powder
0.5 tsp Cumin powder
0.5 tsp Coriander powder
1 can Coconut milk
1 can Diced tomatoes
0.5 tsp Salt
0.25 tsp Black pepper
0.25 cup Fresh cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Peel the 4 medium ripe plantains and slice them diagonally into 1.27 cm thick pieces.
2Heat the 2 tablespoons of coconut oil in a large skillet over medium heat (176.7°C / 175°C). Carefully place the plantain slices into the hot oil. Fry for 3 to 4 minutes per side, until they are golden brown. Remove the fried plantains from the skillet and set them aside on a plate.
3Add the 1 medium chopped onion to the same skillet with the remaining coconut oil. Cook the onion over medium heat for 5 to 7 minutes, stirring occasionally, until it is softened and translucent.
4Add the 2 cloves of minced garlic and the 2.54 cm grated ginger to the skillet with the onions. Cook for 1 minute more, stirring constantly, until fragrant.
5Stir in the 2 tablespoons of soy-free curry powder, 1 teaspoon of turmeric powder, 0.5 teaspoon of cumin powder, and 0.5 teaspoon of coriander powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.
6Pour in the 1 can of coconut milk and the 1 can of diced tomatoes. Stir everything together and bring the mixture to a gentle simmer over medium heat. Let it simmer for 10 minutes, stirring occasionally, allowing the sauce to thicken slightly.
7Gently add the fried plantain slices back into the skillet with the coconut curry sauce. Stir carefully to coat the plantains. Let them simmer in the sauce for another 5 minutes, allowing the plantains to absorb the flavors.
8Season the dish with the 0.5 teaspoon of salt and the 0.25 teaspoon of black pepper. Stir to combine.
9Serve the Kenyan Fried Plantains hot, garnished with the 0.25 cup of fresh cilantro.

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