A quick easy fragrant curry that you can add just about any greens from the garden you like to. I had some chard in the cold frame and some plantain left from the Rhubarb soup so I made this the focus of this curry but you can use green banana instead of plantain and then add seasonal greens in the form of Swiss Chard, Pak Choi, kale, cabbage, French Beans or whatever is good in the garden at the time. Enjoy!
- 1 Tbsp Coconut Oil
- 1 tsp Cardamom Seeds
- 1 tsp Cumin (powder)
- 1 tsp Paprika
- 1 tsp Black Pepper (ground)
- 1 tsp Curry Powder
- 1 tsp Turmeric
- 1 onion (finely diced)
- 1/2 Scotch Bonnet Pepper (this will be quite spicy so reduce amount, taste and add more if required)
- 2 cloves Garlic (finely chopped)
- 2 inch Ginger (grated/finely chopped)
- Sprig Thyme (fresh)
- 2 Plantain or Green Banana
- Handful Sweet Potato, Carrots or other chosen root vegetables
- 2 can Coconut Milk
- Medium sized Swiss Chard, Pak Choi
Heat coconut oil. Add cardamom, cumin, paprika and gently heat until fragrances start to come through. Add ginger, garlic and onion. Coat ginger, garlic and onions in spices and gently cook until soft. Add root veg and plantain. Coat veg in seasonings. Add coconut milk and simmer for a 10 mins. Add chard/greens. Add Scotch Bonnet pepper, black pepper and thyme. Turn heat down and cook for further 10 mins.
Serve with coriander naan. If you like the sound of using green banana as a vegetable for cooking why not take a look at the breakfast Green Banana Porridge recipe.