Tomato-Butter Bean Curry
with Spinach & Crispy Garlic Plantains
Inspired by the flavors and ingredients of the Caribbean, this comforting, cozy stew boasts aromas of curry powder, ginger, tomatoes, and shallots. Chunks of firm, starchy plantains — banana’s savory sister — are fried in garlic oil for a crisp topper to this hearty curry.
INGREDIENTS
- 1 plantain, peeled and cut into ½-inch cubes
- 4 garlic cloves, peeled and minced (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 butter beans, drained and rinsed
- 2 oz teen spinach
- 1 scallion, trimmed and thinly sliced
- 3 tbsp vegetable oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
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. 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!
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