Name: Vegan Caribbean Bowl with Chickpea Curry, Roasted Plantains and Coconut Rice
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: 30 oz canned chickpeas ((approx 2 cans)); 1 tsp vegetable oil; 1 medium onion ((finely diced)); 4 cloves garlic ((minced)); A small piece of scotch bonnet or habanero pepper ((these are very spicy, so use a very small piece and be sure to deseed. You can sub with jalapeno if you can't find either of these.)); 2 medium potatoes ((cut into a 1/2-inch dice)); 2 tsp dry thyme or oregano, or a mix of both ((or use 2 tbsp fresh thyme or oregano, chopped)); 2 tbsp coriander seeds; 1 tbsp cumin seeds; 1 tsp black peppercorns ((use more of less per your preference)); 5 cloves; 1 tsp fennel seeds; 1 tsp mustard seeds; 1 tsp fenugreek seeds; 1/2 tsp turmeric; Salt to taste; 1 1/2 cups jasmine rice ((or basmati)); 2 cups coconut milk ((from the carton, not can)); 1 tsp vegetable oil; 1 medium onion ((finely diced)); 3 cloves garlic ((minced)); 1/4 tsp ground cloves; A small piece of scotch bonnet or habanero pepper ((jalapeno is okay as a substitute)); 1 tsp dry thyme ((or 1 tbsp fresh)); Salt to taste; 4 plantains ((Peeled and cut crosswise into 1/4-inch thick slices. Use plantains that are slightly ripe, with the skin just turning yellow with some black spots. You don't want very mushy, overripe plantains here)); 1 tbsp vegetable oil; 2 tsp adobo seasoning ((or make your own by combining equal parts of onion powder, garlic powder, dry oregano, black pepper and salt)); 1/2 tsp paprika ((optional)); Salt to taste