Tomato-Butter Bean Curry

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. Transfer garlic and plantains to small bowl with slotted spoon and sprinkle with salt. Set aside; do not clean garlic oil from saucepan. (4-serving meal: use 6 tbsp vegetable oil) (TIP: To peel the plantain, cut off both ends and cut the peel down the length of the fruit with a paring knife. Using your fingers, pull the peel back from the flesh.)

Heat same saucepan with garlic oil over medium heat and add shallot, ginger, remaining garlic, and a pinch of salt and pepper. Cook until softened, 2 to 3 minutes. Add curry powder, Aleppo pepper, tomatoes, and a pinch of salt and pepper and cook until slightly thickened, 2 to 4 minutes. Add broth concentrate, butter beans, ¾ cups water, and a pinch of salt and pepper and stir to combine. Bring to a boil, reduce to a simmer, and cook until stew has thickened, 10 to 15 minutes. (4-serving meal: use 1½ cups water)

Stir spinach into stew until wilted, 2 to 3 minutes. Season to taste with salt and pepper. Divide tomato-butter bean curry with spinach between bowls and top with crispy garlic plantains and scallion. Bon apeti!