Seasonal Favorites
Seasonal Favorites

Plantain Chickpea Curry by Nick & Navi

Feb 26, 2021

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.


4 servings

Cook Time

Prep Time: 15 min
Cook Time: 30 min

  • 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)

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!

Get the Scoop

From tips and techniques to events and new products, we’ll only send you emails when we have something to say.

© 2021  PatternOpen SpacesPrivacy PolicyTerms
Your Cart