Crispy Garlic Plantains & Tomato-Spinach Curry

Heat 3 tbsp vegetable oil in medium saucepan over medium heat and add plantains. Cook, stirring often, until plantains begin to brown and crisp, 5 to 7 minutes. Reduce heat to medium-low, add just half the garlic, and cook until garlic is browned and crispy, 2 to 4 minutes. Using slotted spoon, transfer garlic and plantains to small bowl with slotted spoon, leaving garlic oil in saucepan. Season to taste with salt and set aside.

Heat same saucepan with garlic oil over medium heat. Add shallot, ginger, remaining garlic, and a pinch of salt and pepper. Cook until softened, 2 to 3 minutes. Add just 1 tsp curry, just ½ tsp Aleppo pepper, tomatoes, and a pinch of salt and pepper and cook until slightly thickened, 2 to 4 minutes. Add broth concentrate, cannellini beans, ¾ cup water, and a pinch of salt and pepper and stir to combine. Bring to a boil, reduce to a simmer, and cook until curry has thickened, 10 to 15 minutes.

Stir spinach into curry until wilted, 2 to 3 minutes. Season to taste with salt and pepper. Divide tomato-spinach curry between bowls and top with crispy garlic plantains and scallion. Bon apeti!

Plantains' peels range in color from green to yellow, brown, and even black depending on their ripeness. This recipe is great with plantains at any stage of ripeness. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.