Curry Plantain

For the Spinners:

• 1 cup (120 grams) all-purpose flour
• 1/2 teaspoon kosher salt
• 1/4 cup water

For the Curry:

• 2 tbsp olive oil
• 3 tbsp Jamaican curry powder
• 6 pimento berries / all spice
• 4 sprigs of fresh thyme
• 1 tbsp grated fresh ginger
• 1 tbsp coriander powder
• 1 tsp black pepper
• ¼ tsp asafoetida
• 1 ½ - 2 tsp salt
• 1 cup shredded cabbage
• 1 cup of chopped bell peppers
• 10 cherry tomatoes chopped
• 2 medium sized Sweet potato
• 2 ripe yellow Plantain peeled and sliced
• 1 cup coconut milk
• ½ cup water
• 2-3 scotch bonnet
• 2 cups fresh Spinach or 1 can callaloo
• 1 cup Kidney beans

1. Prepare the Spinners. Add flour and salt to a bowl and mix.Slowly add in the water a tbsp at a time and bring dough together with your hand. Let the dough sit for 5 minutes, then pinch off a small amount of dough and roll it between the palms of your hands to form small cylinder shapes narrow on both sides. Cover on a greased plate and set aside while you prepare the curry.
2. Prepare the Curry. Add oil into a deep cooking pot and heat on low flame. Once hot add in the curry powder, all spice, thyme, ginger, coriander powder, black pepper and asafoetida and let the spices bloom for 30 seconds while stirring. Add in the cabbage and saute in the spices for a couple minutes and then add in the bell peppers, and chopped tomatoes. Sauté for 2-3 minutes till the tomatoes soften.
3. Add in the sweet potatoes, plantain, coconut milk and water. Pierce holes into the scotch bonnets and then add into the curry whole. Set to simmer and cover and cook for about 25 mins till the sweet potato and plantains are soft but still in shape.  
4. Add in the spinners after 10 minutes to the pot.
5. Add kidney beans and the spinach or kallalu 5 minutes before you take off the flame.
6. Remove from heat and enjoy hot with roti. Enjoy!