A tasty base is important to make the perfect curry, so we first create a paste by lightly caramelising finely diced onion with garlic, spices and a little bit of water. This then combines with a great balance of other ingredients: The chickpeas absorb flavours well and go with the sweetness of the plantain and nutritious callaloo. It’s a great-tasting one-pot meal that can also be eaten with rice to make it go further.
INGREDIENTS:
- 1 tsp Grace All Purpose Seasoning  (Buy Now)
- 3 tsp (15 ml) vegetable oil
- 1 medium onion, finely diced
- 4 cloves garlic, finely chopped
- 3 tsp grated fresh ginger
- 1 tsp ground cumin
- 6 tsp dried mixed herbs
- 3 tsp chilli powder
- 4½ tbsp JCS Real Jamaican Style Curry Powder (Buy Now)
- 125ml water
- 200ml Grace Classic Coconut Milk (Buy Now)
- 2400g cans chickpeas, drained and rinsed
- 4 ripe plantain, peeled and sliced
- 1 scotch bonnet pepper (chilli)
- 3 spring onions, sliced
- 1 tsp salt
- 3 tsp freshly ground black pepper
- 150g fresh callaloo or spinach
- White rice, rice and peas or roti, to serve
DIRECTIONS:
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Heat the oil in a pot over a medium heat, then add the onion, garlic and ginger and sauté for 5–7 minutes until the onion is soft. Add the cumin, mixed herbs, chilli powder, all-purpose seasoning, 3 tbsp of the curry powder and a tiny bit of the water; stir together. Add just a tiny bit of the coconut milk and mix together to form a paste.
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Add your chickpeas, plantain and scotch bonnet and mix into the curry paste, then add the rest of the water and coconut milk and stir.
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Add the spring onions and remaining curry powder, along with n stir gently. Simmer for a further 5 minutes before removing the scotch bonnet and serving.
- Enjoy!