Leaf Erickson Menu


Plantain Roasted with Black Garam Masala and Fresh Coconut Chutney

Had a super busy Friday – and although I protested that “I didn’t want to cook” –  by 7.30 I was starving!

This was SO simple to make , prepare the chutney in advance if you are a rush. Otherwise, this can be made whilst the plantain roasts.

This made enough for 3 – and to be honest I ate far too much. So easy to make and way too easy to eat!

Serves 3

Ingredients for the Roasted Plantain

Ingredients for the Fresh Coconut Chutney


Roasted Plantain

  1. Slice 3 large Plantain into even sized discs – the ones that I used were lightly yellow but still firm and they roasted a treat – but go with your own preference.
  2. Preheat an oven dish with some coconut oil (to melt it).
  3. Add the plantain, toss through the oil and sprinkle with salt.
  4. Roast for 1 hour until golden at 200 degrees C.
  5. 10 minutes before serving add you own favourite spice blend – or use my recipe for Black Garam Masala.

Fresh Coconut Chutney

Coconuts take a little time to open, clean and mince – so I usually prepare 2 or 3 at a time and freeze small packets so that I have coconut meat ready to use.

  1. Blend the shredded coconut with lemon juice, salt, chilli and garlic – add a splash of water to produce the constituency required. Decant into a small jar.
  2. In a small pan, heat a drizzle of sesame (or coconut) oil, add the mustard seeds, 30 secs later add the cumin.
  3. Once they start to pop, add the flavoured oil to the coconut


You can use coconut oil if you don’t have any sesame oil in your cupboard.

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