3 green Dole plantains
300g kumara, peeled and cut into thin wedges
Vegetable oil for cooking
Salt and freshly ground black pepper
1 tsp mustard seeds
½ tsp fenugreek seeds
1 green chilli, deseeded and membranes removed
4 curry leaves
1 tbsp fresh ginger, peeled and grated
2 onions, chopped
½ tsp chilli powder
½ tsp turmeric
3 tomatoes, chopped
150ml vegetable stock
200ml coconut milk
250g baby spinach
handful chopped coriander
100g roasted cashew nuts, roughly chopped
1. Pop a large saucepan of water on to boil.
2. Take your plantains and cut off the tips (about 1 cm top and bottom). Make a cut along the length of the plantains on the inside or outside curve. The cut should only go as deep as the skin - do not remove the skins. Chop into three pieces, then drop in the boiling water and cover for 20 minutes (the skins will go black – don’t worry). Drain the plantains and allow to cool before peeling and chopping into ¼ inch circles.
3. In a small saucepan, fill with water and a pinch of salt, pop in your kumara and cook until just tender. Drain and set aside.
4. Heat the oil in a pan, add the mustard seeds and wait for them to pop. Add the fenugreek seeds, fresh chilli, curry leaves, and ginger. Stir and fry for a few minutes.
5. Add the onions, cook in the spices for 2 minutes, then drop the sliced plantains into the pan. Continue to cook for 5 minutes until the onions are lightly brown and soft. Sprinkle in the chilli powder and turmeric, then add the tomatoes to the pan. Cook off for a couple of minutes, add the stock, and stir well.
6. Pour in the coconut milk, stir gently, and cook until the sauce is the consistency of double cream. Gently pop the kumara into the sauce and stir. Add the spinach, mix, and cook for a further 5 minutes. Taste and season.
7. Serve with fluffy white rice and sprinkle with chopped cashews.