• Denai Moore

Roasted Plantain with Green Curry Green Dressing

Updated: Sep 11, 2021





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.

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