Plantain and Red Bean CurryThis is an easy, Westernized curry, that makes a great family meal. Be sure to use plantains that have yellow peels, and "give" slightly when squeezed.
- 2 ripe (yellow) plaintains
- 2 Tbsp vegetable oil
- 1 Tbsp margarine or butter
- 1 small onion, chopped
- 1 small green bell pepper, chopped
- 1/4 tsp red pepper flakes
- 1/2 tsp mustard seeds
- 1/2 tsp coriander seeds
- 2 tsp curry powder
- 1/2 c water
- 1-15 oz can red beans, rinsed, drained
- 1-15 oz can diced tomatoes with juice
- 1/4 tsp salt, or to taste
- Cut off ends of plantains. Slide thumb under plantain peel and separate it from fruit. Slice about 1/3 inch thick.
- In a large, heavy skillet on medium heat, warm the oil and melt margarine in it. Add plantains and fry 2 minutes on each side or until browned. Remove with slotted spoon to holding plate.
- In same skillet, saute the onions and bell peppers 3 minutes. Add red pepper flakes, mustard seeds and coriander seeds and saute another minute.
- Return the fried plantains to the skillet. Add curry powder, water, beans, tomatoes, and salt. Bring to simmer. Reduce heat to low and simmer 15 minutes.
- Spoon into serving bowl(s) or on top of cooked rice. Serve hot.