Plant-Based Plantain Curry

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Plant Based Plantain Curry

Jill Dalton
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.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Carribean
Servings 4
Calories 472 kcal

Ingredients
 
 

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

3 thoughts on “Plant-Based Plantain Curry”

  1. Diane Maue Eagen

    Could I use low fat coconut milk or will it ruin the texture?
    Also what do you think about replacing the plantains with potatoes or again would I be missing out on too much flavor?

    1. Honestly, the plantains are the signature flavor of the dish but with potatoes it would still be a delicious curry. The low fat coconut milk will work but it will just be less rich.

5 from 1 vote

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