Vegan pressure cooker plantain curry

Ingredients

• 2 tbsp vegetable oil
• 1 large onion (finely chopped)
• 2 cloves garlic (sliced)
• 1 red pepper (seeded and sliced)
• 1 orange pepper (seeded and sliced)
• 1 red chilli (seeded and sliced (see notes))
• 1 tsp cinnamon
• 2 tsp cumin powder
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 3 medium plantains (sliced)
• 400 g | 14oz black-eyed beans (drained and rinsed)
• 400 g | 14oz chickpeas (drained and rinsed)
• 230 ml | 1 cup hot vegetable stock
• 4 large tomatoes (seeded and diced)
• 4 sprigs fresh thyme (finely chopped)
• 1 lime juice only
• Pinch dried chilli flakes
• Salt and pepper to season

Instructions

1. 1

   Have all your ingredients prepped and ready to go. Heat the oil in the pressure cooker using the Sauté function (on normal) and fry the onions for a couple of minutes.

2. 2

   Add the spices, garlic, chilli, garlic, peppers, tomatoes and plantains. Cook for a further two minutes.

3. 3

   Add the black eyed beans, chickpeas, thyme and stock. Cover the pot, set vent to sealing and on cook on high pressure for four minutes.

4. 4

   Manually release the pressure - it will take about 5 minutes.

5. 5

   Taste and season if needed. Serve over steamed or coconut rice with a pinch of dried chilli flakes.