VEGAN CARIBBEAN PLANTAIN CURRY

This Caribbean vegan plantain curry is filling, delicious and made in one pot. It's packed with sweet potatoes, spinach, kidney beans and fragrant spices.

An overall award winning dinner that is great for bulk cooking or weeknights for the family.

INGREDIENTS

– yellow plantains – sweet potato – kidney beans – curry powder – coconut oil

STEP 1

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.

STEP 2

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.

STEP 3

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

STEP 4

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

STEP 5

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.

Swipe up for full recipe!

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