Plant Based Plantain Curry
This plantain curry is the ultimate comfort food. It uses ripe plantains to create a thick and savory meal that feels incredibly satisfying. The natural sweetness of the fruit balances perfectly with the warm spices and creamy coconut milk. It is a simple one-pot recipe that uses basic ingredients to deliver bold flavors. This dish is perfect for anyone who wants a filling plant-based dinner that tastes like it came from a professional kitchen.
Equipment
Ingredients
- 1 onion diced
- 3 cloves garlic minced
- 2 tsp ginger minced
- 1 red bell pepper julienned
- 1 tomato diced
- 1 tsp coriander
- 4 allspice berries pimenta berries, or 1/4 tsp ground allspice
- ½ tsp cracked pepper
- 2 tbsp curry powder
- 14 ounces kidney beans canned, drained and rinsed
- 1 sweet potato cubed
- 14 ounces coconut milk canned
- 1 cup water
- 2 plantains ripe, peeled and sliced into rounds
- 1 lime juice
- 1 tbsp tamari low sodium
Instructions
- Sauté the onions, garlic and ginger for a few minutes adding a bit of water to the pan to keep it from sticking.
- Add the bell peppers, tomatoes and spices and cook for 5 minutes adding a bit of water to keep it from sticking.
- Add the remaining ingredients except for the plantains, cover with a lid and simmer until the sweet potatoes are just about soft.
- Add the plantains and cook until plantains are soft. About 5 minutes.
- Remover the allspice berries and serve over rice.
Nutrition
Calories: 472kcalCarbohydrates: 66gProtein: 11gFat: 22gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 563mgPotassium: 1290mgFiber: 11gSugar: 23gVitamin A: 10000IUVitamin C: 63mgCalcium: 99mgIron: 7mg
More flavors from the Caribbean! Can’t wait to make this!