CARRIBEAN PLANTAIN CURRY

4 servings, 35 minutes

INGREDIENTS

• 2 tbsp ghee

• 1-2 tbsp curry powder, or digestive spice mix (sattvic spice mix), adjust to taste - less if pitta

• 1 tbsp fresh ginger, grated

• 2 tbsp fresh thyme leaves 

• 1 tsp of freshly ground coriander

• 2 medium ripe plantains, peeled and sliced

• 1 medium sweet potato, peeled and chopped into cubes

• 1/2 cup mung beans, soaked overnight (or red lentils, unsoaked)

• 2 cups veggie broth or water

• 1 cup kale, chopped, stems removed

• 1 13.5 oz can coconut milk 

• Salt & pepper to taste

• Fresh cilantro for topping

• Fresh lime juice for topping

DIRECTIONS

1.  Heat the ghee in a large pot over medium heat.

2. Add the ginger, curry powder, coriander, and thyme and heat for 30 seconds.

3.  Add the sweet potato, mung beans, and plantain. Stir with spices and saute for 2-3 minutes.

4.  Add the broth/water, bring to a boil, reduce to a simmer and cover for 25-30 minutes (until beans and veggies are soft).

5.  Add the coconut milk about 5 minutes before the beans/ veggies are done.

6.  Once cooked, carefully fold in the chopped kale and add salt and pepper to taste.

7.  Top with fresh cilantro and lime juice to serve.

#summer #fall #pitta #vata #onepotmeal #lunch #dinner

Notes

• This is one of my favorite recipes to give to clients with loose frequent BMs, inflamed digestion, and also dry/ painful digestion.

• For those who have extra sensitive or inflamed digestion, I usually tell them to go on the lighter end of all the spices - 1 tbsp of curry powder/ sattvic mix and 1/2 tbsp of fresh ginger - just to ease their pitta a bit more. But overall, the plantains, coconut, sweet potato combo does wonders for irritated, inflamed, dry, painful, or inconsistent bowels.

• Option to serve this with any #grainsideoption, with a heated tortilla, or on its own as a nourishing, easy one-pot meal.