| Prep Time | 1 hour |
| Cook Time | 1 hour |
| Servings |
people
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Ingredients
Plantain Curry
- 2 scoops onion base see below for recipe
- 1 scoop tomato base see below for recipe
- 4 sliced Plantains about 1/2" thick (use black and yellow not green plantains)
- 1 small yellow onions chopped
- 3 tablespoons ghee butter
- 1 can coconut milk 13.5 oz
- 2 cups heavy whipping cream optional for thickening
- 2 tablespoons garam masala
- 1 tablespoon red chili masala
- 1/2 teaspoon cayenne pepper to taste
- 1/2 teaspoon ground cinnamon to dust plantains
- 1/2 teaspoon salt to taste
Onion Base
- 6 large yellow onions peeled and quartered
- 6 pieces garlic spears peeled and chopped
- 1/2 medium ginger root peeled and chopped
Tomato Base
- 2 cans tomatoes whole stewed & peeled tomatoes
- 4 tablespoons chili powder
- 1 teasponn cayenne pepper
Ingredients
Plantain Curry
Onion Base
Tomato Base
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Instructions
Plantain Curry
- In a large skillet cook sliced plantains in a tablespoon of Ghee Butter on low to med heat. Cook one side at a time until golden brown. Lightly dust each side with ground cinnamon. Remove plantains and set them aside to add back in later.
- In the same large skillet add 2 tablespoons of Ghee Butter, chopped yellow onions, 1 tablespoon of Garam Masala, and cook over medium heat until brown.
- Next add 2 ladle scoops of Onion Base and 1 scoop of Tomato Base, 1 can of Coconut Milk, Heavy Cream to thicken (amount varies), 1 tablespoon of Red Chili Masala, 1 more tablespoon of Garam Masala, 3 tablespoons of Brown Sugar to taste for sweetness. Use a whisk to mix in the spices.
- Add plantains back into the curry and gently stir over a low simmer to meld the flavors together and allow to thicken.
- Add Cayenne Pepper for heat.
- Add Salt to taste.
Onion Base
- In large pot add onions and fill water to top.
- Boil down until onions are transparent and soft (30-40 minutes) remove any excess skins that may have floated to the top.
- In a blender/food processor use a ladle to scoop in the onions and broth from the stock pot. Fill it halfway (leaving room for steam and mixing) and add garlic and ginger, repeat until all ingredients are used.
- Return the pureed onion gravy to a pot and stir well. Let cool and set aside for later. This base can be stored for a week in the fridge or frozen to use later.
Tomato Base
- Puree tomatoes in a blender/food processor.
- Bring puree to a boil in large pot and add chili powder, cayenne pepper for heat, and salt to taste.
- Let cool and set aside for later. This base can be stored for a week in the fridge or frozen to use later.
Recipe Notes
Serve with Basmati Rice and Naan Bread.
*For a vegan/vegetarian Dizzy Noo Shak dish eliminate the dairy (butter and heavy cream) and add 1/2 - 1 additional full can of Coconut Milk.