We caught up with sisters and singer-songwriters, Nick & Navi, in their kitchen in Inglewood, CA. They’ve found a sense of solace in cooking this year and shared their favorite, go-to curry recipe with us to enjoy. This aromatic dish is adapted from Original Flava: Caribbean Recipes from Home by Craig and Shaun McAnuff.

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Servings

4 servings

Cook Time

Prep Time: 15 min
Cook Time: 30 min

Ingredients

• 1 tbsp olive oil
• 1 medium white onion, chopped
• 2 garlic cloves, minced
• 1 tbsp ground ginger
• 1 tbsp black pepper
• 1 tsp all-purpose seasoning
• 1 tbsp thyme
• 1 tbsp chili powder
• 1 tbsp salt
• 1 tbsp ground cumin
• 5 to 6 tbsps curry powder
• 200 ml coconut milk
• 1/2 cup water
• 1 scallion, sliced
• 1 scotch bonnet pepper
• 1/2 ripe yellow plantain
• 2 cans of chickpeas (washed & drained)
• Callaloo or spinach (fresh or from a can)
  

Tools

• Essential Pan
• Sauce Pan
  

Steps

Step 1

Heat the oil in a Sauce Pan or Essential Pan over medium heat, then add the onion, garlic and ginger and sauté for 5–7 minutes until the onion is soft.

Step 2

Add the cumin, mixed herbs, chili powder, all-purpose seasoning, 3 tbsp of the curry powder and a little bit of water and stir together. Add some of the coconut milk and mix together to form a paste.

Step 3

Add your chickpeas, plantain, and scotch bonnet and mix into the curry paste, then add the rest of the water, coconut milk and stir.

Step 4

Add the spring onions and remaining curry powder, along with the salt and black pepper, then stir, cover with a lid and simmer for 15 minutes.

Step 5

Give it a stir and add the Callaloo or spinach. Simmer for a further 5 minutes before removing the Scotch bonnet. Serve with steamed rice and enjoy!