Adding plantains to this dish might seem odd, but they actually complete the recipe in a tasty way. In this version the plantains are wrapped in coconut flour and then deep-fried. This dish is scrumptious, spicy and highly addictiveanother soul-satisfying vegan dish.
Spicy Coconut Plantain Soy Bean Curry [Vegan]
Ingredients
For the Deep-Fried Plantains
- 1 1/4 tablespoons coconut flour
- 34 cloves garlic, minced
- 1" piece ginger, grated
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup water
- 2 plantains, peeled and cut into 1" angled pieces
- Oil for deep-frying
For the Curry
- 2 tablespoon oil
- 45 dried red chilies
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 56 curry leaves
- 23 green chilies, sliced in half lengthwise
- 1/2 teaspoon white lentils (split and dehusked urad dal)
- 1/2 tablespoons split chickpeas (chana dal)
- 1/2 cup fresh, shelled soybeans (edamame)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 2 tablespoons chopped cilantro
- 2 tablespoons coconut milk
- Salt and pepper to taste
Preparation
For the Plantains
- In a bowl mix the coconut flour, garlic, ginger, chili powder and the salt and pepper.
- Add the water to make a thick paste.
- Add a teaspoon of water at a time if you need more. Toss the cut plantains in this mixture to coat evenly.
- In a big wok, heat enough oil for deep-frying. Once hot, drop in the plantains carefully.]
- Deep-fry for a few minutes, turning them every now and then. Remove from the oil, drain with a slotted spoon and transfer to a bowl lined with a paper towel. Discard the oil.
For the Curry
- Heat the oil in the same wok, on high heat. Once hot, add the red chilies, mustard and cumin seeds.
- Once the seeds start to sputter, after a few seconds, add the curry leaves and the green chilies. Reduce heat to medium. When the curry leaves change color, in 30 seconds, add the lentils and split chickpeas.
- Cook until the split chickpeas are slightly brown, 1 to 2 minutes, on medium heat. Add the soybeans, turmeric, chili powder and cilantro.
- Simmer on low heat until the soybeans are soft, 4 to 5 minutes. Add the coconut milk and let it take on all the flavors of the spices, around 2 minutes.
- Add the fried plantains and toss well. Season with salt and pepper.
- Garnish with cilantro, fresh soybeans and add some avocado slices.
Notes
This curry is delicious just by itself, but you can serve it hot with some plain or cauliflower rice.