35 Mins 
Serves 4 
Creamy, gently spiced, and full of natural goodness, this coconut curry turns humble plantains into a comforting, wholesome meal.
Ingredients
- 3 green plantains, peeled and sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 400 ml coconut milk
- 1 cup spinach leaves
- 1 tbsp olive oil
- Salt to taste
Method
- Heat oil and sauté onion and garlic for 3–4 minutes until fragrant.
- Stir in curry powder, then add the plantain slices and coat in the spices.
- Pour in coconut milk and simmer 15–20 minutes, until the plantains are soft.
- Stir in spinach at the end to wilt.
- Season to taste and serve with rice or naan.
- Bonus Tip: Add a squeeze of lime and a sprinkle of toasted coconut before serving for a fresh, tropical twist.
