A famous Indian chef said in a cooking video that he thinks dishes prepared with red onions are more delicious and he considers it a grave mistake that in Europe common onions are often used instead. Heeding his advice if I make curry, I only cook it with red onions strictly. Vitamin B5 plays a very important role in energy production, one of its richest plant sources is champignon, or common mushroom. 

Heat the coconut oil in a larger pan and sauté the red onions. Add the carrots and sauté them for 5 more minutes. Mix in the spices, salt, pepper, then the pak choy and finally the mushrooms. Sauté the vegetables for a few minutes the pour the coconut cream in the pan, mix well and cook for about 10 minutes. It’s done when it starts thickening. While the curry is cooking, prepare the plantain chips.

Cut off both ends of the plantain and using the point of the knife carefully slit in the skin with a lengthwise cut so it’s easier to peel. The fruit is much harder than a banana and the skin “clings” to it. If you prepare it in a pan, heat two tbsp of coconut oil and fry both sides of the slices on medium heat for 2 minutes each side. As soon as they turn Golden brown, they’re done. It dries relatively quickly so it should be eaten fresh. If you like coriander, sprinkle a generous amount on top.