Name: Spicy plantains and spinach
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 2 firm ripe plantains (yellow in colour); 2 spring onions finely chopped; 2 fresh tomatoes chopped; 1 red pepper thinly sliced; 1/2 teaspoon of mild curry powder; Large bunch of spinach finely chopped; 1 tablespoon of rapeseed oil; Small stem of ginger peeled and finely chopped (about a tablespoon); Scotch bonnet pepper to taste

Meal type: Side dish, Starter, Snack

Serves: 4

Preparation time: 10 minutes

Cooking time: 40 minutes

Make an incision along the length of each plantain so it's easier to peel once cooked. Boil in water for 10-15 minutes or until plantain can be easily pierced with a fork. Remove from water and leave to cool.
Heat the rapeseed oil in a large non-stick pan. Add the spring onion, red pepper, ginger and tomato and cook gently for 8-10 minutes. Season with black pepper to taste. Meanwhile peel the plantains, discard the skin and slice into discs about 1 inch thick.
Transfer plantains to the pan, add the spinach and mix well. Serve as a starchy food with meat or fish and a portion of vegetables.

Energy 785kJ 187kcal 9%

Carbs 31.3g -

Fat 4.6g Low 7%

Saturates 0.5g Low 3%

Sugar 9.6g Low 11%

Salt 0.11g Low 2%

% = an adult's reference intake

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Ingredients

2 firm, ripe plantains (yellow in colour)

2 spring onions, finely chopped

2 fresh tomatoes, chopped

1 red pepper, thinly sliced

1/2 teaspoon of mild curry powder

Large bunch of spinach, finely chopped

1 tablespoon of rapeseed oil

Small stem of ginger, peeled and finely chopped (about a tablespoon)

Scotch bonnet pepper to taste

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Spicy plantains and spinach

Nutritional Information

Tried this at home?

Ingredients

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