.jpg){kind=small}
w/ Plantain & Rice
Serves: 4
Cooking time ~40 mins
This is a really easy dish to rustle up and it's packed with flavour. Roasting your veg before introducing it to the curry sauce means you get a really nice rich, smokey flavour. Chilli powder means it packs a punch and plantain is the perfect accompaniment.
Ingredients:
4x Sweet Potatoes
3x Peppers
1 ½ White Onions
3x Garlic Cloves
Chunk of Fresh Ginger
400g Chopped Tomatoes
400ml Coconut Milk
Maggi Stock Cube
2x Whole Plantain
Fresh Coriander
Rice to serve
Spice Mix: Tsp of: Turmeric, Paprika, Smoked Paprika ½ Tsp of: Cinnamon, Chilli Powder, Coriander
Method:
Preheat your oven to 180 degrees.
We'll start with the Veg as we need to get this in to roast. Peel and dice your Sweet Potato and do the same with the Peppers - I like to use red, orange and yellow here as it goes nicely with the colours of the curry.
Get them on a baking tray and sprinkle over some Vegetable Oil, Smoked Paprika and Turmeric. Roast these for about 30 minutes or until they've softened and start to take on a bit of colour. Turn them halfway.
While they're roasting, we can get on with the Curry. Slice your Onion but don't worry about a fine dice - we want a bit of texture. Fry these off on a relatively low heat until they start to soften and go translucent. The key is patience her as you'll unlock the sweetness of the onions which will go really nicely with the Sweet Potato.
After about 10 minutes, add the finely chopped Garlic and Ginger and fry off for a few minutes. Then, add your Dry Spice mix and fry again for a minute. (Disclaimer, the Chilli Powder I use is ridiculously hot, so 1/2 teaspoon is plenty. You may want more if you;re using a normal one.) While you're doing that, get your can of Chopped Tomatoes and blitz them in a blender/juicer. This is a really important step as it will make sure we get a really nice smooth consistency to our sauce.
Add the blended Tomatoes, Coconut Milk and Maggi Stock Cube in. If you can't find Maggi, a regular Veg stock cube will work. Season with Salt and Pepper. Stir well and bring to a boil.
Once it's boiled, turn it down to a simmer and leave to thicken up for as long as you like. Keep tasting it and add any seasoning you like.
Your Roasted Veg should be done by now. Don't rush to put it in the sauce - the Veg will thicken up the sauce further but we don't want it to break down too much. 5 minutes before you serve is plenty of time to reintroduce the Peppers and Sweet Potatoes.
While the Sauce is thickening, peel and slice your Plantain lengthways and place on a baking tray with a sprinkle of Chilli Powder and Ground Ginger. Bake in the oven for about 15 minutes. I like to finish these off in a frying pan with some Veg Oil at the end for ultimate texture. When you get a nice colour on these, remove from the pan and season with Salt immediately.
I'm using microwave Rice here as it's much easier.
When you've put the Veg back in the Curry, given it a stir and cooked your Plantain, finely chop your Coriander and stir through the Curry.
Plate up and eat!
Enjoy. If you fancy giving it a go, please tag @wellgoodgrub on Instagram.
Comments