Plantain Curry

 Ingredients:

1 tablespoon coconut oil
2 green onions, chopped
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon ginger, minced
6 sprigs thyme
1 tomato, chopped
1 teaspoon coriander
1/4 teaspoon allspice
1 teaspoon black pepper
1 scotch bonnet
2 tablespoons curry powder
14 ounces kidney beans
1 small sweet potato, peeled and chopped
2 ripe plantains, cut into half moons
14 ounces coconut milk
a bunch of spinach or callaloo
salt, to taste

Cook the white part of the green onion and the onion in the oil. Add the bell peppers followed by ginger, thyme, tomato, coriander, allspice, black pepper, and curry. When they are aromatic, add the whole scotch bonnet, beans and sweet potato as well as water or stock. Simmer until the sweet potatoes are almost tender. Add the green part of the green onion, plantains, and coconut milk. Simmer until they are thoroughly cooked. Remove the scotch bonnet and add the spinach and season with salt.

Serve with rice.