Prep time: 15 minutes | Cooking time: 3 hours 10 minutes
Providing two of your five-a-day, this one-pot vegetable curry gets its deliciously sweet flavour from the plantain and a gentle kick from the chilli, which can be adjusted to suit your preference. Black-eye beans can be used in place of black beans.[sociallocker]
1 onion, diced
2 cloves garlic, finely chopped
3cm piece ginger, finely chopped
1 scotch bonnet, seeds removed and chopped
1 tsp ground allspice
400ml can light coconut milk
4 just ripe plantains, peeled and sliced into 1cm rounds
380g carton black beans, drained and rinsed
1 yellow pepper, deseeded and sliced
1 green pepper, deseeded and sliced
1 tbsp chopped thyme leaves
260g fresh spinach
14g coriander, roughly chopped, to serve
- Mist a pan with the spray oil. Add the onion and cook for 5 minutes until softened and brown. Add the garlic, ginger, scotch bonnet and allspice and cook for 1-2 minutes, until fragrant. Add the coconut milk and bring to a simmer.
- Meanwhile, mist a wide pan with spray oil over a high heat and brown the plantains for 1 minute on each side.
- Transfer the plantain and coconut mixture to the slow cooker with the black beans, peppers, thyme and a splash of water. Put on a high heat for 1 hour, then add the spinach and cook for a further 1 hour until the sauce has thickened and the plantain and peppers are tender. Serve sprinkled with coriander.
(Recipe and image from Sainsbury’s Waste Less, Save More, Eat Well Recipe Book authored by Angela Tella) [/sociallocker]