Caribbean Plantain Chow Chow Curry (Chayote Stir Fry)
Delicious aromatic Caribbean and South Indian inspired - plantain and chow chow curry
Servings 4 servings
- 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
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 stiry fry the vegetables for 1 minute before pouring in the hot water.
Reduce the flame to low, cover with lid and cook for 10 minutes.
- A zucchini can be used as a substitute zucchini, 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
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