Green Plantain Salad with Curry Powder Dressing

Inspired by an interesting dish I had at a restaurant in India a couple of years ago. Creamy, delicious and healthy, this is great with curries, flatbread, rice or on its own as a side dish. You can add more or less of the ground spices, according to your taste.

Serves 4

Ingredients
3 unripe plantains (green)
1 cup unsweetened dairy free yogurt
1 1/2 tsp curry powder (or use according to your preference
1 tsp cayenne (or use according to your spice preference)
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 tsp coconut oil
1 tsp black mustard seeds
3-4 curry leaves
1 tsp
Salt, to taste

Instructions
Peel the plantain and cut them into small cubes. The skin is tough and doesn’t peel as easily as a banana. I use a sharp paring knife to chop of the ends of the plantain and then make a slit length wise on the skin and then peel it off, keeping the flesh intact

Heat water in a saucepan, add the plantain cubes, ground turmeric, and salt and bring them to a boil. Continue boiling until they are cooked through (the color becomes a little pale but it should still hold its shape - about 10 minutes). Use the back of a spoon to mash a small cube of plantain to determine the doneness.

Drain the water by using a colander to collect the plantain. Set aside to cool

In a large bowl, combine the yogurt with the ground spices (curry powder, coriander, cumin,cayenne), salt and whisk well. You can add some water to the yogurt if it appears too thick. Check for seasoning and set the bowl aside

Meanwhile, heat a small skillet and coconut oil to it. Bring to medium-high heat and add the mustard seeds. Stir until the seeds start to pop, carefully add the curry leaves and turn off heat immediately,

Pour the mustard seeds-coconut oil over the cooked plantain cubes.

Add the whisked, spiced yogurt to the plantains and mix well until the plantain cubes are coated well with the mixture

Refrigerate for at least 30 minutes before serving .