Another wonderful Ital dish – I got the original idea from the Original Flava cookbook (this is the recipe that made me pick up the book and buy it!) it’s full of flavour and the plantain adds such a lovely sweet flavour – I love this with brown rice and a piece of naan bread. Make sure the plantain you use are ripe (should be speckled brown and gives a bit when you squeeze it).

Ingredients
2 x tbsp vegetable oil of your choice
1 x large onion  – chopped
3 x fat garlic cloves grated
1/2 red bell pepper (chopped)
2 -3 tbsp BOLS mild curry powder
1 x tsp Garam Masala
2 x jars of chickpeas in brine
1 x 400g can of coconut milk
1/4 cup of water
2 x ripe plantain
Sea salt
1 x tsp ground black pepper
a handful of chopped frozen spinach (optional)
1 x scotch bonnet pepper

Method
Add your oil to a large pan and bring to a medium heat.
Once hot, add in the chopped onion, red pepper and the garlic and fry gently for 4-5 minutes.
When the onions start to soften, add in the curry powder, garam masala, salt, pepper and add a small splash of water, a small amount of the coconut milk and combine everything into a paste.
Drain and wash the 2 jars of chickpeas (the jarred chickpeas are way better than the tinned ones) then add into the curry paste mixture and stir.
Now add in the rest of the coconut milk and a 1/4 cup of water.
Slice your plantain into thick slices and add into the mixture, test the seasoning and then put the lid on a cook for about 20 minutes.
If the mixture is too thick add a little more water.
Add in the frozen spinach (if using) and stir finally add your scotch bonnet gently on the top. Put the lid back on a simmer for another 5-10 mins.
I have this with either seasoned brown rice or bulgur wheat and a little cucumber and tomato salad.