Spiced Plantain Curry (Shellfish-Free)

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

Instructions

1. 1Peel the 3 large ripe plantains and cut them into 1-inch pieces. Dice the 1 medium onion and the 1 medium bell pepper.
2. 2Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the diced onion and bell pepper and cook, stirring occasionally, for 5-7 minutes, or until they begin to soften.
3. 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.
4. 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.
5. 5Pour in the 1 can (14.5 oz) of diced tomatoes and the 1 can (13.5 oz) of coconut milk. Add the 1-inch plantain pieces. Stir everything together and bring the mixture to a gentle simmer.
6. 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.
7. 7Remove the pot from the heat. Stir in the 1/4 cup of chopped cilantro. Serve the spiced plantain curry hot.

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