Crispy Garlic Plantains & Tomato-Spinach Curry
Inspired by the flavors and ingredients of the Caribbean, this comforting, cozy stew boasts aromas of curry powder, ginger, tomatoes, and shallots. Plantains, the banana's savory sister, are enjoyed both when green and starchy, and dark and sweet. We fry chunks of firm, starchy plantains in garlic oil for a crisp topper to this hearty curry.
Nutrition (per serving)
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INGREDIENTS
- 1 Plantain, peeled and cut into 1/2-inch cubes
- 4 garlic cloves, peeled and thinly sliced (divided)
- 1 shallot, peeled and diced
- 1 oz ginger, peeled and grated
- 1 tsp Madras curry powder
- 1/2 tsp crushed Aleppo pepper
- 14.5 oz fire roasted diced tomatoes
- 4 tsp vegetable broth concentrate
- 13.4 oz cannellini beans, rinsed and drained
- 2 oz teen spinach
- 1 scallion, trimmed and thinly sliced
- 3 tbsp vegetable oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Heat 3 tbsp vegetable oil in medium saucepan over medium heat and add plantains. Cook, stirring often, until plantains begin to brown and crisp, 5 to 7 minutes. Reduce heat to medium-low, add just half the garlic, and cook until garlic is browned and crispy, 2 to 4 minutes. Using slotted spoon, transfer garlic and plantains to small bowl with slotted spoon, leaving garlic oil in saucepan. Season to taste with salt and set aside. (4-servings: use 6 tbsp vegetable oil)
Heat same saucepan with garlic oil over medium heat. Add shallot, ginger, remaining garlic, and a pinch of salt and pepper. Cook until softened, 2 to 3 minutes. Add just 1 tsp curry powder, just ½ tsp Aleppo pepper, tomatoes, and a pinch of salt and pepper and cook until slightly thickened, 2 to 4 minutes. Add broth concentrate, cannellini beans, ¾ cup water, and a pinch of salt and pepper and stir to combine. Bring to a boil, reduce to a simmer, and cook until curry has thickened, 10 to 15 minutes. (4-servings: use 2 tsp curry powder, 1 tsp Aleppo pepper, 1½ cups water)
Stir spinach into curry until wilted, 2 to 3 minutes. Season to taste with salt and pepper. Divide tomato-spinach curry between bowls and top with crispy garlic plantains and scallion. Bon apeti!
Plantains' peels range in color from green to yellow, brown, and even black depending on their ripeness. This recipe is great with plantains at any stage of ripeness.