Curry Flavored Plantains

I know this may seem a little weird, but I’ve been obsessed with fusion foods lately, and have therefore been experimenting with different flavors. In light of this weeks post about lipids (a.k.a. fats) I was aiming to create a full meal that emphasized healthy fats. As I was making myself some guacamole, I saw some curry powder in my spice cabinet. I thought, Hey, would it be weird to combine the flavors of India with the flavors of Mexico? While it may seem like an uncanny flavor combo, I gave it a try. To my surprise it turned out really well –I may be onto something here. I paired this side dish with my Mediterranean quesadillas, and my easy-peasy guacamole. Together they make a lunch packed with nutrients such as complex carbohydrates and healthy lipids! And trust me, even if you’re not looking to add any specific nutrients into your diet, you don’t want to miss out on this flavor combo. (click the links for the other recipes).

Nutrition Information: Plantains:

Plantains are packed with vitamin A, vitamin C, potassium, fiber and magnesium; they even contain a little Iron! (1) When cooked, a plantain’s nutritional value increases, and therefore contains more calories. Plantains are particularily rich in potassium, as one cup of cooked plantains contains approximately 20% of ones daily potassium value. This is important because potassium helps in regulating blood pressure due to its ability to combat sodium (1). Pairing a nutritionally rich food with a healthy fat based oil such as coconut oil helps improve heart health, and ones overall health.

Ingredients:

  • 1 extra ripe sweet plantain (should be mostly black on outside)
  • Approximately 1/6 cup of coconut creamer (You can get it at Trader Joe’s or Whole Foods)
  • 1 large tbsp coconut oil
  • 1 tsp organic curry powder
  • 1/4 tsp thyme
  • 1/4 tsp red pepper flakes
  • 1/4 tsp turmeric powder
  • pinch of salt
  • fresh cilantro for garnish

Method:

  1. Peel plantain and cut plantain into approximately 1/2 – 1 inch thick pieces (You can cut them at an angle if you’d like to).
  2. Place coconut oil into a frying pan of choice and heat on low heat until coconut oil becomes liquid consistency.
  3. Place plantain slices into frying pan, and fry each side for approximately 3 minutes OR until golden brown.IMG_5620
  4. Once complete, remove plantains from frying pan and place them on a paper towel for approximately 2 minutes to rid them of any excess oil.IMG_5609
  5. In a separate bowl, mix coconut creamer and spices. Stir well so mixture is combined throughly.  Processed with VSCO with a5 preset
  6. Bring frying pan back to low heat, place plantains back in, and pour mixture over them. Flip the plantains a few times to evenly coat each one in the mixture. Keep frying pan at low-medium heat to avoid burning. Fry for approximately 3-5 minutes OR until a slight crust starts to form. Processed with VSCO with a6 preset
  7. Squeeze approximately 1/2 of a limes juice onto frying plantains, and allow to sit for approximately another 2-3 minutes (If plantains seem to be burning, turn heat to low or off).IMG_5617
  8. Once done, transfer plantains to plate.IMG_5619
  9. Sprinkle with fresh cilantro and enjoy :)!!Processed with VSCO with a5 preset

Comment below if you have any questions. Let me know what you think ! 🙂

References:

1. Axe, J., Dr. (2017, March 29). 7 Reasons to Add Plantains to Your Diet. Retrieved June 15, 2017, from https://draxe.com/plantains/

 

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