Tanzanian Plantain Curry

Method:

Place a saucepan over medium heat. Once hot add the coconut oil and use to fry the onions with a pinch of salt for about 8 minutes until softened.

At this point stir in the garlic, ginger, tomatoes, cardamom and ground spices, and cook for 2 minutes more. Add 125ml water and cook for another 2 mins until everything has softened.

Peel the plantains (or green bananas) and slice into 3-4cm chunks (do this immediately before cooking to prevent browning). Spoon 4 tbsp of the coconut milk into a small bowl or cup and set aside. Stir the remaining coconut milk into the saucepan with the onions then stir in half the vegetable stock along with the plantain pieces and chickpeas. Season with salt then bring to a boil, reduce to a simmer and cook, covered, for 10 minutes.

Now remove the lid and and cook, uncovered, for 10–15 minutes, until the plantains are tender. During this time add a little of the vegetable stock when needed to prevent the gravy from becoming too thick.

Stir in the lime zest and juice, then turn into a warmed serving bowl. Drizzle over the reserved coconut milk and scatter over the coriander leaves and sliced chillies.

Serve immediately with basmati rice or crusty bread.

Tanzanian Plantain Curry

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