plantain curry recipe

Bring a taste of the Caribbean to your dinner table during weeknights with this heart warming vegan plantain curry, so easy to prepare and full of flavour!

Vegan Caribbean Plantain Curry

plantains

potato

kidney beans (or 1 cup 200 grams, drained)

onion

Scallion (chopped)

mixed bell peppers (chopped)

coconut milk (2 cups 400 milliliters)

spinach (or use callaloo if you can source it)

tomato (chopped)

curry powder

ginger (grated)

garlic

black pepper

pimento berries (all spice)

thyme

coriander

tsp of himalayan pink salt (or to taste)

water (250 milliliters)

Scotch bonnet (optional)

coconut oil

Grab a sturdy non stick casserole pot/dutch pot/large skillet and melt the coconut oil on low-medium heat.

Saute the scallion, onion and garlic until soft and translucent.

Once the onions and so fourth are sauteed, add the bell peppers and ginger and cook for roughly 5 minutes until the peppers have become soft.

Add thyme, chopped tomatoes, coriander, pimento berries, black pepper and curry powder.

Stir all of the spices into the vegetables for about 2 minutes until they become fragrant.

Add the kidney beans, sweet potato and plantain (only add the plantain now if it is firm, not over ripe) along with the scotch bonnet, coconut milk and water.

Bring the pot to a rolling boil, cover with a lid, reduce the heat to medium/low and simmer for about 25 minutes.

Carefully fold in the spinach 5 minutes before the given cooking time and sprinkle in the pink salt

If your plantain is soft and over ripe it's best to add them 5-10 minutes before the curry is ready or else they will turn to mush.

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Top 1 plantain curry recipe recipes from across the web

The most viewed plantain curry recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Caribbean Plantain Curry

The most viewed plantain curry recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine