Jamaican Stir Fry

Makes 2 servings

1 red bell pepper, sliced
2 tablespoons almond milk
1 pinch salt
¹/₂ teaspoon fresh thyme
¹/₂ teaspoon ground allspice
1 teaspoon curry powder
¹/₂ habanero, minced (use a jalapeño or serrano for much less heat)
1 teaspoon grated fresh ginger
3 garlic cloves, minced
1 plantain, sliced
¹/₂ red onion, sliced
1 ¹/₂ cups cooked long-grain rice

Over medium-high heat, sauté the bell pepper and onion until they start to soften. Add the plantain. Once it starts to brown, reduce the heat to medium. Add the garlic, ginger, minced pepper, curry powder, allspice, thyme, and salt; sauté for about 30 seconds. Remove from the heat and immediately stir in the almond milk which will create a light curry that just sticks to the veggies. Serve over the cooked rice.

Per serving