PLANTAIN AND CHO CHO CURRY (CHAYOTE STIR FRY)
10 min Prep, 15 min Cook
Another curry recipe coming your way, this one is light and very very simple to make. I know sometimes curry recipes can be overwhelming, almost to the point of intimidation.
Cho cho as it is known in the Caribbean is a pear shaped vegetable which belongs to the same family as melons and cucumber, that’s not surprising given it’s high water content. As with all high water veggies it is low in calories and a good vegetable to include if you’re weight watching.
Cho cho is also known as Chayote, Christophine, vegetable pear to just to name a few. You can purchase Cho cho from any Indian or African Caribbean grocery store. The plantain really pairs well with the Cho cho not only as a clean complex carbohydrate vegetable, but also for some added sweetness, coupled with the shredded coconut.
I’m telling you, this one is a tasty, meat free meal that’s filling enough for lunch or dinner.
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.
Serving Size 362 g
|Amount Per Serving|
|Calories 339.3 cals||17%|
|% Daily Value*|
|Kilojoules 1423.7 kJ||17%|
|Fat 18.5 g||28%|
|Sodium 353.5 mg||15%|
|Carbohydrate 34.1 g||11%|
|Protein 13.3 g||27%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|