INGREDIENTS
• 6 Large Plantains
• 1 Very Large Onion
• 8 Cubes of Frozen Spinach or 6 Cups of Fresh Spinach
• 1 ½ Cans of Coconut Milk
• 1 ½ Cans of Chopped Tomatoes
• 1 Heaped Tablespoon of Chopped Ginger
• 1 Heaped Tablespoon of Cinamon Powder
• 1 Heaped Tablespoon of Nutmeg Powder
• 3 Cloves of Garlic (Finely chopped)
• 4 Heaped Teaspoons of Curry Paste (Jalfrezi recommended, I know this isn’t very Latin American but is certainly easy to • find!)
• Palm/Sunflower Oil

PREPARATION
Cut Plantain into thick (3 cm) horizontal slices. Dice Onion and and add both Plantain and Onion into Wok. Add Oil and fry for 5 minutes until the outside of the Plantain begins to caramelise. Add all other ingredients and cook on medium heat for 30 minutes. It is ready to serve when the mixture begins to thicken slightly.