Spicy plantains with spinach

Spicy plantains and spinach

Category: Snack/side dish, Starter/snack | Serves: 4

Prep time: 10 minutes | Cooking time: 40 minutes


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

  1. 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.
  2. 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.
  3. 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.

Nutritional information

Spicy Plantains and Spinach