This recipe is from Caribbean Vegan Chef Ramoan aka RG Vegan. He is one of many chefs who have teamed up to help create an E-Cookbook called Community Comfort. Community Comfort features the comfort food recipes of over 100 British Chefs from migrant backgrounds. Community Comfort has been created to help raise funds for bereaved healthcare colleagues and families of UK BAME Covid – 19 victims.
If you would like to support, donate and download the Community Comfort E-Cook Book you can find it here.
INGREDIENTS
- Coconut Oil
- 2 Plantains
- 200g Kidney Beans
- 1/2 Tin of Coconut Milk (200ml)
- 1 tbsp Cumin Seeds
- 1 Large Onion
- 5 Garlic Cloves
- 2 Large Tomatoes
- Sea Salt
- Black Pepper
- Cinnamon Stick
- 3-5 Bay Leaves
- 2 Spring Onions
- Sprigs of Thyme
- 1/2 Scotch Bonnet, deseeded
- 1 tbsp Curry Powder
- 1 Bell pepper
- 1 tbsp Tomato Paste
- 1 tsp Ground Cinnamon
- 1/2 tsp Garam Masala
- 1/2 tsp All Spice
- Side dish of Rice & Avocado (Optional)
COOKING INSTRUCTIONS
- First peel, slice and fry the plantains in coconut oil until golden and put to one side.
- Heat coconut oil in a frying pan. Add cumin, onions, garlic and sauté for a few minutes. Next add chopped tomatoes, salt, black pepper, spring onions, cinnamon stick, bay leaves, thyme, scotch bonnet, curry powder and a little water.
- After approx 5-7 minutes when the ingredients have infused together, add coconut milk followed by the chopped bell pepper, cooked kidney beans and tomato paste. Add a little more water and cover with a lid. Stir occasionally for 25 minutes on a low – medium heat.
- Finally add the ground cinnamon, garam masala, all spice & cooked plantain. Mix together and then turn off heat after 3 minutes. Cover with a lid until you’re ready to serve.
- Serve with rice and avocado (or what ever side you desire)
Find out more about Community Comfort and RG Vegan
