Caribbean plantain curry

Serves four Ingredients:

■ 2 plantains, peeled and cut lengthways and sliced

■ 1 medium-sized sweet potato, cut into the same size pieces as the plantain

■ 14 oz can of kidney beans

■ 1 medium onion, roughly chopped

■ 2 large spring onions, roughly chopped

■ 1 red/orange pepper, large dice

■ 1 green pepper, large dice

■ 1 x 400ml can of full fat coconut milk

■ 2 large handfuls of baby spinach

■ 1 medium ripe tomato, peeled and chopped

■ 1 tbsp curry powder or to taste

■ 1 tbsp grated fresh ginger

■ 1 tbsp minced garlic

■ black pepper to taste

■ 4 allspice berries

■ 2-3 sprigs of thyme or 1 tsp of dried thyme

■ 1 tsp ground coriander

■ sea salt to taste

■ 250ml water

■ 2 tbsp coconut oil

■ ½ to 1 Scotch bonnet depending on taste (optional)

Method:

■ Place a heavy-based pot on a low heat adding the coconut oil. Once the coconut oil has melted and begins to shimmer, add the prepared onion, spring onion and minced garlic and sauté until translucent. Add the peppers and grated ginger and stir and allow to cook until just soft.

■ Add the herbs and spices, along with the tomato. Stir and let them come together with the cooked vegetables until they begin to release their aroma.

■ Add the coconut milk, water, plantain, sweet potato, kidney beans, Scotch bonnet (optional) and allow to cook on a medium or low heat covered to allow the vegetables to cook through. This can take up to 20 minutes or so.

■ Keep stirring occasionally so that nothing sticks to the base of the pot. You can add some extra water if needed. Add the spinach and let it wilt; then add sea salt to taste. Serve hot with rice.