Spiced Plantain Curry (Shellfish-Free)
A flavorful and vibrant curry featuring ripe plantains cooked with aromatic Kenyan spices. Suitable for shellfish allergy.
Ingredients
- 3 large Ripe plantains
- 1 medium Onion
- 1 medium Bell pepper (any color)
- 1 can (14.5 oz) Diced tomatoes
- 1 can (13.5 oz) Coconut milk
- 3 cloves Garlic
- 1 tsp Ginger
- 1.5 tbsp Curry powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Cumin powder
- 2 tbsp Vegetable oil
- 1/4 cup Cilantro
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Peel the 3 large ripe plantains and cut them into 2.54 cm pieces. Dice the 1 medium onion and the 1 medium bell pepper.
- 2Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the diced onion and bell pepper and cook, stirring occasionally, for 5-7 minutes, or until they begin to soften.
- 3Add the 3 cloves of minced garlic and the 1 teaspoon of grated ginger to the pot. Cook, stirring constantly, for 1 minute until fragrant.
- 4Stir in the 1.5 tablespoons of curry powder, 1/2 teaspoon of turmeric powder, and 1/2 teaspoon of cumin powder. Cook, stirring constantly, for 30 seconds until the spices are fragrant.
- 5Pour in the 1 can (about 410 g) of diced tomatoes and the 1 can (about 380 g) of coconut milk. Add the 2.54 cm plantain pieces. Stir everything together and bring the mixture to a gentle simmer.
- 6Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes. Stir occasionally. The curry is ready when the plantains are tender when pierced with a fork and the sauce has thickened slightly.
- 7Remove the pot from the heat. Stir in the 1/4 cup of chopped cilantro. Serve the spiced plantain curry hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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