We all know taking care of your skin is important, but the skin you dream of starts from within! Looking good and feeling good often work in tandem and nothing says hello Autumn like a big bowl of hearty nourishing goodness. Whether you’re a food connoisseur or one-trick pony, there's always room to try something new.

I don’t know about you, but I struggle with ideas on what to cook during the colder months and then end up making the same five dishes on rotation. Um, kinda boring!

I came across a chef on Instagram called RGVegan who creates plant-based meals and recipes inspired by the flavours and foods of the Caribbean, and have been a little obsessed since.

“My inspirations come from my own Jamaican heritage and the rich kaleidoscope of delicious foods and flavours that can be found across the Caribbean. I love flavour and my meals are characterised by the tantalising, moreish sensations that make Caribbean food so tasty.” 

  

(Images sourced from rgveganfood)

This recipe is one from his website that I know you will just love.

PLANTAIN & KIDNEY BEAN CURRY

You will need: 

1tbsp cumin seeds.               

1/2 deseeded scotch bonnet              

1 tsp cinnamon

1 tbsp curry powder

1./2 tin of coconut milk

1 bell pepper

200g kidney beans

1 tbsp tomato paste

2 plantains

1/2 tsp garam masala

1/2 tsp allspice

1 large onion                               

5 garlic cloves                             

1 large tomato

Sea salt                               

Black pepper                               

Cassia bark (or cinnamon stick)                                 

3-5 bay leaves                           

2 spring onions

Sprigs of thyme

                                

Method: 

1. First peel, slice and fry plantains in coconut oil until golden and put to one side.
2. Heat coconut oil in a frying pan and add cumin, onions and garlic and sauté for a few minutes before adding chopped tomatoes, salt, black pepper, spring onions, cassia bark, bay leaves, thyme, scotch bonnet curry powder and a little water.
3. After approx 5-7 minutes when the ingredients have infused together add coconut milk followed by chopped bell pepper, cooked kidney beans and tomato paste. Add a little more water and place lid on and stirring occasionally for 25 mins on low – medium heat.
4. Finally add the cinnamon, garam masala, allspice & cooked plantain., mix together and turn off the heat after 3 minutes.

We love to support Black-owned businesses and recommend that you check out his website where you can find E-books with more recipes as well as his Youtube channel and Instagram.

 

To your wellbeing,

Natasha