Vegan Plantain Curry Recipe

• 2 shallots, finely chopped
• 2 cloves garlic, finely chopped
• 1 red pepper, sliced and deseeded
• 1 red chilli, (scotch bonnet is preferred)
• 1 tsp cinnamon
• 2 tsp cumin powder
• ¼ tsp nutmeg
• 3 plantains, sliced
• 200g black-eyed beans, tinned and strained
• 200g chickpeas, tinned and strained
• 200ml vegetable stock
• 6 large tomatoes, roughly chopped
• 4 sprigs fresh thyme, finely chopped
• Juice of 1 limeCoconut Oil, for frying

- Add 1 tbsp. of coconut oil into a large pot on medium heat. Add the shallots, garlic, salt, pepper, cumin, nutmeg, cinnamon and stir slightly, then allow to simmer for 2 minutes.

- Now add in the thyme, peppers, chopped tomatoes and plantain and stir into the other ingredients. Allow to cook for 5 minutes.

- Pour in your stock, black eyed beans, sliced chillies and the juice of a lime. Now turn down the heat to very low and allow to simmer for 10 - 15 minutes.

- Serve with steaming hot basmati rice.