Curried Plantains with Carrots

Plantains are a good source of Vitamin A, Vitamin B6, Potassium, and a very good source of Vitamin C. They are very low in Saturated Fat, Cholesterol and Sodium. A serving size of 148 g contains 3 g of fiber and 2 g of protein.

CURRIED PLANTAINS WITH CARROTS, RAISINS AND WALNUTS

1 sweet potato
2 carrots, large
3 plantains, ripe
1/2 to 3/4 cup walnut pieces (chopped)
1/2 to 3/4 cup raisins
1 tbsp. curry powder (favorite)
1 tsp. cinnamon

Wash, clean, and peel the carrots. Cut into bite-sized chunks. Place the carrots,  walnuts and raisins in a small pot with enough water to cover. Add the spices. Bring to boil and simmer until cooked.

Peel and cut the plantains and sweet potato into chunks. Place in a small pot with enough water to cover. Bring to boil and simmer until cooked.

When plantains and sweet potato are cooked, strain water and mash. Add the carrots, walnut and raisins to this mixture keeping as much cooking liquid as you want from the carrots, raisins and walnuts.

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