Garlicky Fried Plantains With Spicy Red Pepper and Tomato Rice | VegNews

Ingredients

• 4 tablespoons vegetable oil 
• 2 large ripe plantains, peeled and halved
• ½ teaspoon salt, divided
• 2 white onions, finely chopped
• 4 garlic cloves, crushed
• 1-inch piece ginger, peeled and finely grated
• 1 Scotch bonnet pepper
• 3 plum tomatoes, chopped
• 3 red bell peppers, cut into 1-inch pieces
• 2 teaspoons curry powder
• 5 tablespoons tomato purée
• 1 (13-ounce) can chopped tomatoes
• 3 bay leaves
• 1⅓ cup white long‑grain rice, washed and drained
• 1 cup
• vegetable broth
• ¼ teaspoon black pepper
• ¼ cup parsley leaves, roughly chopped, to serve