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Export 17 ingredients for grocery delivery
Step 1
Grab a sturdy non stick casserole pot/dutch pot/large skillet and melt the coconut oil on low-medium heat.
Step 2
Saute the scallion, onion and garlic until soft and translucent.
Step 3
Once the onions and so fourth are sauteed, add the bell peppers and ginger and cook for roughly 5 minutes until the peppers have become soft.
Step 4
Add thyme, chopped tomatoes, coriander, pimento berries, black pepper and curry powder.
Step 5
Stir all of the spices into the vegetables for about 2 minutes until they become fragrant.
Step 6
Add the kidney beans, sweet potato and plantain (only add the plantain now if it is firm, not over ripe) along with the scotch bonnet, coconut milk and water.
Step 7
Bring the pot to a rolling boil, cover with a lid, reduce the heat to medium/low and simmer for about 25 minutes.
Step 8
Carefully fold in the spinach 5 minutes before the given cooking time and sprinkle in the pink salt
Step 9
If your plantain is soft and over ripe it's best to add them 5-10 minutes before the curry is ready or else they will turn to mush.
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