I love love love this simple curry over beans. The plantain balls absorb all the flavour of the curry, pretty much in the same way meat balls do. My fave way to eat this is by mashing the balls into the beans..delish!
I also deep fry them or bake and serve with a simple onion sauce
- 2 unripe plantains
- 1 egg
- 1 large carrot, chopped
- 50g of green beans, chopped
- 1 bunch of spring onions (white and green parts chopped separately)
- 1 tablespoon of sesame oil
- 1 teaspoon of ground ginger
- 2 teaspoons of curry powder
- 1 teaspoon of ground coriander (optional)
- 1 tablespoon of garlic powder
- 1 teaspoon of cayenne powder
- 1 teaspoon of turmeric
- 2 atarodo, chopped
- 1 double stock cube
- 1 teaspoon of salt
- Slice and boil the plantains till very soft. Mash well with the egg.
- Form the mixture into balls. At this point, you can fry the balls in very hot oil and eat with some kind of sauce.
- If you choose to continue with me, pour sesame oil into a wok over medium-high heat.
- Add the white part of the spring onions and the chopped atarodo. Sauteé for 2 minutes.
- Add the carrot and green beans, and sauteé for a further 5 minutes. Add all the other ingredients apart from the green part of the spring onions. Stir and add 1 cup of water.
- Bring to a gentle boil, add the plantain balls, and reduce the heat to medium-low.
- Simmer for 5 minutes, and serve over beans.
It’s sooo good for you!