Ingredients

(4 servings)

coconut oil

1 tbsp cumin seeds

1 large onion

5 garlic cloves

2 large tomatoes

sea salt

black pepper

cassia bark (or a cinnamon stick)

3-5 bay leaves

2 spring onions

sprigs of thyme

1/2 deseeded scotch bonnet

1 tbsp curry powder

1./2 tin of coconut milk

1 bell pepper

200g kidney beans

1 tbsp tomato paste

2 plantains

1 tsp cinnamon

1/2 tsp garam masala

1/2 tsp all spice

Method

1. First peel, slice and fry plantains in coconut oil until golden and put to one side.

2. Heat coconut oil in a frying pan and add cumin, onions and garlic and sauté for a few minutes before adding chopped tomatoes, salt, black pepper, spring onions, cassia bark, bay leaves, thyme, scotch bonnet curry powder and a little water.

3. After approx 5-7 minutes when the ingredients have infused together add coconut milk followed by chopped bell pepper, cooked kidney beans and tomato paste. Add a little more water and place lld on and stirring occasionally for 25 mins on a low – medium heat.

4. Finally add the cinnamon, garam masala, all spice & cooked plantain., mix together and turn off heat after 3 minutes.