BBQ Plantain Boats with Lentil Curry

Presented by Eat With Ebs

Ingredients:

2 ripe plantains

4 garlic cloves, minced

1 smedium onion, finely chopped

1 tin lentils, drained and rinsed

1 tsp ginger, grated or ground

1 tsp salt

1 tbsp Jamaican curry powder

1 tbsp garam masala

1 tsp turmeric

1/2 tsp cumin

1 bay leaf

1 tsp dried thyme

Water - enough to cover lentils

for garnish: fresh coriander, spring onion & red chilli (optional).

Instructions

Cut off the ends of the plantains and make a lengthwise slit through the peel, being careful not to cut through the flesh. peel the plantains and oil both sides before placing them on the bbq until both sides are golden brown/ charred and soft.

If cooking in the oven - lay on a baking sheet lined with parchment paper in an oven dish lightly brush the plantains with a bit of oil (optional) and bake for 25-30 minutes or until the plantains are golden brown and soft.

While the plantains are baking, heat 2 tablespoon of oil in a pan over medium heat.

Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.

Stir in the Jamaican curry powder, garam masala, turmeric and cumin. Cook for 1-2 minutes to toast the spices, stirring frequently.

Add the drained lentils to the pan along with enough hot water to cover them your bay leaf, a pinch of salt and dried thyme and mix well. simmer on a low medium heat for 20 mins. add a splash more water if you feel like it’s drying up.

Once the plantains are done, remove them from the bbq/oven and let them cool slightly. slice down the centre and split it open. fill each plantain boat with the lentil mixture.

Garnish with freshly chopped coriander, spring onion and red chilli peppers.