Seasonal Favorites
Plantain Chickpea Curry by Nick & Navi
Feb 26, 2021We 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.
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
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!