Kenyan Plantain Curry with Quinoa

Ingredients

• 3 medium Ripe Plantains
• 1 cup Quinoa
• 1 can Coconut Milk
• 1 medium Onion
• 1 medium Bell Pepper
• 2 cloves Garlic
• 1 tsp Ginger
• 2 tbsp Curry Powder
• 0.5 tsp Turmeric
• 2 cups Vegetable Broth
• 2 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Pepper

Instructions

1. 1Rinse the 1 cup of Quinoa thoroughly under cold water. Place the rinsed quinoa into a medium saucepan with the 2 cups of Vegetable Broth and 0.5 tsp Salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
2. 2While the quinoa cooks, prepare the vegetables and plantains. Peel and slice the 3 medium Ripe Plantains into 1/2-inch thick rounds. Dice the 1 medium Onion and 1 medium Bell Pepper into 1/2-inch pieces. Mince the 2 cloves Garlic and grate or mince the 1 tsp Ginger.
3. 3Heat the 2 tbsp of Olive Oil in a large 12-inch skillet over medium heat (350°F / 175°C). Add the diced 1 medium Onion and 1 medium Bell Pepper. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables begin to soften.
4. 4Add the minced 2 cloves Garlic and 1 tsp Ginger to the skillet. Cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic.
5. 5Stir in the 2 tbsp of Curry Powder and 0.5 tsp Turmeric. Cook for 1 minute, stirring constantly, until the spices are fragrant.
6. 6Add the sliced 3 medium Ripe Plantains and the 1 can of Coconut Milk to the skillet. Stir everything together to coat the plantains. Season with the remaining 0.5 tsp Salt and 0.5 tsp Pepper.
7. 7Bring the mixture to a gentle simmer over medium heat (350°F / 175°C). Reduce the heat to low, cover the skillet, and cook for 20-25 minutes, or until the plantains are very tender and easily pierced with a fork. Stir occasionally to prevent sticking.
8. 8Serve the hot plantain curry spooned over the prepared 1 cup of Quinoa.

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