Directions

• Add onions and 2 tablespoons of oil to a blender and pulse until smooth. Transfer to a medium bowl.
• Add the diced tomatoes, tomato paste and habanero pepper to the blender and pulse until smooth. Transfer to a separate medium bowl.
• Heat the remaining 80 ml of oil in a large, heavy-bottomed pot over medium heat. Once the oil is shimmering, add the onion puree and cook until the water has cooked out and the puree is starting to brown, about 10 minutes.
• Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried herbs and crushed bouillon cubes. Cook for 20–30 minutes, stirring occasionally, until the stew has reduced by half and is deep red in color.
• Add the rice, mixed vegetables and water. Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid. Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed.
• For the salad: cut onions into fine strips. Mix with the grated lemon peel and juice, season with salt and pepper. Clean and wash mini romaine lettuce and cut into strips. Cut avocados in half and remove the stone. Remove the flesh from the shells and cut avocado into cubes. Mix everything carefully with coriander leaves.
• For the plantains: peel plantains by cutting off both ends and cutting a slit down the side of each plantain. Remove the plantain peel. Cut the peeled plantains into slices, preferably diagonally because it provides a larger surface for caramelization.
• Heat the oil in the pan and place it on medium heat. When the oil begins to shimmer, add plantains. Fry for 1.5 minutes on one side, flip and cook for 1 minute on the other side. Remove plantains from the pan and drain on paper towels.