Chickpea Curry with Plantains

Written by Kajsa IngelssonSeptember 4, 2018

You all know how much I love getting my groceries at the market. It’s not only a thing, its a lasting love story! Yesterday I ran into (literally) some plantains and decided why not give it a go! I love bananas, this seems like the larger cousin, so like attracts like ect..

This recipe turned out really tasty, on top of being easy, cheap, healthy and fast to make. I had mine with kelp noodles and greens (of course) while Mr. C turned to his old friend fried rice 😛

Chickpea Curry with Plantains

Serves 2 with some leftovers, about 20 min to make

  • 1 can coconut milk
  • 1 can chickpeas
  • 2 small zucchinis
  • 2 small stalks celery
  • 1 red onion
  • 1 tablespoon red curry paste or to taste
  • 1 tablespoon turmeric
  • Salt, pepper, ground paprika and a little spice from cayenne, to taste
  • Coconut oil, for frying
  • 1 large plantain

How to make it good:

  1. Peel and chop the onion.
  2. Chop the celery into small pieces.
  3. Heat up some coconut oil in a pot and add the onion. Let it fry until slightly translucent, about 3 min.
  4. Add the celery and let it fry for another minute, stir occasionally.
  5. Add the rest of the ingredients and give it a good stir. Bring to a boil then reduce to cook on medium low heat for about 15 min.
  6. Peel the plantains and cut into slices. Heat 1 tablespoon coconut oil in a frying pan and add the plantain slices. Fry on medium for about 3 minutes on each side.
  7. Serve the curry topped with the plantain slices and enjoy!