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.