Caribbean Plantain Chow Chow Curry (Chayote Stir Fry)
Delicious aromatic Caribbean and South Indian inspired - plantain and chow chow curry
Servings 4 servings
Calories 181kcal
Ingredients
- 2 cho cho peeled and cored (chow chow/chayote or christophine)
- 1 large plantain peeled and chopped
- 1 teaspoon of split peas
- ⅓ cup of shredded coconut
- ½ teaspoon of mustard seeds
- 1 scotch bonnet or use a chilli
- ½ teaspoon of turmeric powder
- 1 teaspoon of himalayan pink salt
- ½ a red onion sliced
- 1 teaspoon of dried thyme
- 10 curry leaves
- 1 cup of hot water
- 2 tablespoon of coconut oil
Instructions
- First parboil (partially boil) the plantain and cho cho for 2-3 minutes then drain off the excess water and set aside.
- Heat the coconut oil in a frying pan and fry the mustard seeds, with the onion and split peas until the seeds begin to crackle on medium heat and the split peas/onion turn golden.
- Continue to stir and rotate the pan, then add the scotch bonnet, thyme, curry leaves, turmeric, coconut, salt and steamed veggies
- Combine and stir fry the vegetables for one minute before pouring in the hot water.
- Reduce the flame to low, cover with lid and cook for 10 minutes.
Notes
- A zucchini can be used as a substitute, it's the closest thing
- Chow chow is also known as cho cho, chayote or christophine
- Make sure the plantain is ripe (not green) how ripe is your preference. The more ripe (darker the peel) the sweeter and softer the plantain is.
- Head to a ethnic market or supermarket(Latino/Black/Asian) for both plantain and cho cho
Nutrition
Calories: 181kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 9g | Sodium: 608mg | Potassium: 363mg | Fiber: 3g | Sugar: 12g | Vitamin A: 623IU | Vitamin C: 68mg | Calcium: 29mg | Iron: 1mg