Caribbean Coconut, Plantain and Butter Bean Curry

A quick coconut curry with creamy butter beans and caramelised air-fried plantain. Balanced with warm spices and fresh lime.

• Produce
• 1 large plantain, peeled and cut into 1.5 cm chunks
• 1 medium red onion, roughly chopped
• 3 cloves garlic, peeled
• 20g fresh ginger, peeled and sliced
• 1 fresh red chilli, deseeded and chopped
• 1 small handful fresh coriander, leaves and tender stems separated
• Half fresh lime
• Store cupboard
• 1 tin butter beans (400g), drained and rinsed
• 1 tin coconut milk (400ml)
• 1 tbsp tomato paste
• 1.5 tbsp Calypso Trinidad curry blend
• 0.5 tsp dried thyme
• 1 tbsp coconut oil
• 0.5 tsp fine sea salt
• 0.25 tsp MSG
• 2 tbsp water

1. Preheat the air fryer to 190°C.
2. Toss the plantain chunks with 1 tsp of oil and a pinch of salt.
3. Spread the plantain chunks evenly in the air fryer basket.
4. Air fry at 190°C for 8 to 10 minutes until golden and blistered at the edges.
5. Place the 1 chopped red onion into the small jug of the K400 blender.
6. Add the 3 cloves of garlic, 20g sliced ginger, 1 chopped red chilli, and the coriander stems to the blender.
7. Add the 2 tbsp of water to the blender jug.
8. Pulse 3 to 4 times until finely minced into a coarse paste.
9. Heat the 1 tbsp coconut oil in a medium saucepan over medium heat on the gas hob.
10. Tip the blended paste into the hot oil.
11. Fry the paste for 3 minutes until fragrant.
12. Add the 1.5 tbsp Calypso curry blend to the pan.
13. Add the 0.5 tsp dried thyme and 1 tbsp tomato paste to the pan.
14. Stir constantly for 60 seconds to bloom the spices.
15. Pour in the 400ml tin of coconut milk.
16. Stir well to deglaze the bottom of the pan.
17. Add the 400g drained butter beans to the sauce.
18. Add the 0.5 tsp fine sea salt and 0.25 tsp MSG.
19. Bring the liquid to a gentle boil.
20. Lower the heat and simmer uncovered for 6 to 8 minutes until thickened.
21. Stir the air-fried plantain chunks into the simmering curry.
22. Simmer for 2 minutes to let the plantain absorb the flavours.
23. Turn off the heat.
24. Squeeze in the juice of the half lime.
25. Stir in the chopped coriander leaves.
26. Taste and add a pinch of salt or black pepper if needed.
27. Ladle into bowls and serve immediately.

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