© J Sainsbury plc 2020
Slow-cooker plantain, spinach and coconut curry
This exotic veggie curry gets its deliciously sweet flavour from the plantain and a gentle kick from the chilli
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Ready in 3 hours 25 minutes
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Cooking time 3 hours 10 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- Spray oil
- 1 onion, diced
- 2 cloves garlic, finely chopped
- 3cm piece ginger, finely chopped
- 1 scotch bonnet, seeds removed and chopped
- 1 tsp ground allspice
- 400ml can light coconut milk
- 4 just ripe plantains, peeled and sliced into 1cm rounds
- 380g carton black beans, drained and rinsed
- 1 yellow pepper, deseeded and sliced
- 1 green pepper, deseeded and sliced
- 1 tbsp chopped thyme leaves
- 260g fresh spinach
- 14g coriander, roughly chopped, to serve
Method
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1
Mist a pan with spray oil. Add the onion and cook for 5 minutes until softened and brown. Add the garlic, ginger, scotch bonnet and allspice and cook for 1-2 minutes, until fragrant. Add the coconut milk and bring to a simmer.
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2
Meanwhile, mist a wide pan with spray oil over a high heat and brown the plantains for 1 minute on each side.
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3
Transfer the plantain and coconut mixture to the slow cooker with the black beans, peppers, thyme and a splash of water. Put on a high heat for 1 hour, then add the spinach and cook for a further 1 hour until the sauce has thickened and the plantain and peppers are tender. Serve sprinkled with coriander.
