The Whole Food Plant Based Cooking Show
Plant Based Plantain Curry
Calories: 472kcal
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.
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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.
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Nutrition
Calories: 472kcal | Carbohydrates: 66g | Protein: 11g | Fat: 22g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 563mg | Potassium: 1290mg | Fiber: 11g | Sugar: 23g | Vitamin A: 10000IU | Vitamin C: 63mg | Calcium: 99mg | Iron: 7mg
