Add 1/2 scotch bonnet, 1 red bell pepper, 1 can of tomatoes and blend until smooth. Heat a splash of vegetable oil in a saucepan, add 1 thinly chopped onion and cook for a few minutes.
Season with 1-2 tbsp of curry powder, 1-2 tbsp of cumin powder, a pinch of oregano, cayenne pepper to taste, stir and cook on a medium heat for 1 minute.
Pour in blended tomato mix and bring to a boil. Add 1 can black beans, stir occasionally and season with salt to taste (adjust seasoning if necessary). Leave to cook on a low/medium heat for 10-15 minutes and serve!
Meanwhile, add 1 cup of bulgur wheat and 2 cups of water in a saucepan. Bring to a boil, then reduce the heat and simmer for 10-15 minutes.
Peel 2 plantain and slice diagonally. Heat a splash of oil in a pan and add the plantain to the pan. Cook for 2-3 minutes on each side and then place them on a paper towel to soak up the excess oil.
Add bulgur wheat, plantain, avocado, beans and tomatoes to a bowl and serve!