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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.


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!

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