Ingredients
Scale
- 2 ripe plantains, sliced
- 1 can coconut milk
- 1 cup vegetable broth
- 1 cup diced tomatoes (canned or fresh)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 bell pepper, diced
- 1 cup spinach leaves
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Prepare the Base:
Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant, which should take about 3-4 minutes. - Spice it Up:
Stir in the curry powder and turmeric. Cooking these spices for a minute helps to release their natural oils and enhance their flavors. - Add Core Ingredients:
Incorporate the sliced plantains, diced bell pepper, diced tomatoes, coconut milk, and vegetable broth. Stir well to ensure all ingredients are evenly distributed. - Simmer to Perfection:
Bring the mixture to a gentle simmer and let it cook for 15-20 minutes. The plantains should be tender and the flavors well-blended. - Final Touch:
Stir in the spinach leaves and cook until they are wilted. Finally, season the curry with salt and pepper to taste.
Nutrition
- Serving Size: One Normal Portion
- Calories: 320
- Fat: 15g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 4g