I love those late summer nights that cross over with early autumn.
September is that time where I crave a little more warmth in the food that I cook. This curry dressing is the perfect world as it isn't cooked, it's a very light dressing that would work with so many things. Here I've paired it with Plantain, which works so well against the bright, grassy, coconut-y and gentle heat of the ginger.
This recipe makes enough for another meal, which is a treat. Add to a salad, or pour over a little grain bowl to add instant flavour.
Green Coconut Dressing:
1 1/2 cup canned full fat coconut milk (shake in can if possible, or if separated use Both the water & coconut cream)
1 1/2 cup of Bunched Coriander
2 Cloves of Garlic
1/3 cup Roughly Chopped Chives
1 1/2 cup of Bunched Coriander
Thumb Sized Piece of Fresh Ginger
1 Teaspoon Sea Salt
3 Tablespoons of Lemon Juice
1 Tablespoon Curry Powder
1/2 Tablespoon Agave or Maple Syrup
Two Whole Plantains
Olive Oil
Salt & Pepper
3 Tablespoons Pumpkin Seeds/Sunflower Seed
Start by pre-heating oven to 200c/392f
Using a scoop scrape all the skin off the ginger. Start by adding the coconut milk and lemon juice in a blender, then add the rest of the dressing ingredients. Blend till completely smooth, should be vibrant green, taste for seasoning. Adjust with Lemon juice & to taste if necessary.
Plantain:
Cut off the two end of the plantain and run a sharp knife through the skin, then run your finger underneath to remove it from the flesh. Cut each plantain into 4 big chunks on the diagonal. On a baking sheet, add the plantain and then coat with a good glow of olive oil, season with salt and pepper.
Roast in the oven for 20-25 minutes, turning at the 12 minute mark. Once roasted, remove and left rest on a plate or kitchen paper. Add the seeds to the same baking tray, and then allow to toast for 2-4 minutes. Checking to make sure it doesn’t toast too quickly.
In a large bowl, add dressing on the bottom, and then place the plantain in the middle in a pile. Now add the toasted seeds all around, garnish with some fresh chilli & coriander.