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Vegan Caribbean Plantain Curry

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!
Course Main Entree
Cuisine Caribbean
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 466kcal
Author Charla

Ingredients

  • 2 ripe plantains sliced and halved
  • 1 medium sized sweet potato chopped
  • 1 4 oz can of kidney beans or 1 cup/200g, drained
  • 1 medium onion chopped
  • 2 Scallion chopped
  • mixed bell peppers chopped
  • 1 can of coconut milk 2 cups/400ml
  • A handful of spinach or use callaloo if you can source it
  • l medium tomato chopped
  • 1 tbsp of curry powder
  • 1 tbsp of ginger grated
  • 4 garlic cloves minced
  • 1 tsp of black pepper
  • 4 pimento berries all spice
  • 6 sprigs of thyme
  • 1 tsp of ground coriander
  • 1 tsp of himalayan pink salt or to taste
  • 1 cup of water 250ml
  • Scotch bonnet optional
  • 2 tbsp of coconut oil

Instructions

  • 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.

Notes

  • For convenience use a can of cooked red kidney beans make sure it is in water, not salt water.
  • If using dried beans make sure to cook them ahead of time. If you have an instant pot/stove top pressure cooker that will hasten the cooking process
  • If you don't like kidney beans, feel free to use any other legume.
  • If you want overly sweet plantain, use extra ripe (skin is almost black) but add them towards the end of cooking. I used moderately ripe (with high yellow skin) plantains that are subtly sweet.
  • Use white or orange sweet potatoes depending on where you live/availability
  • Pimento berries are a whole version of allspice. Use 1/4 tsp of ground allspice if you cannot obtain the whole berries.
  • Callaloo makes this recipe more Caribbean, it's a type of spinach. If you can't get hold of it, use spinach or even kale works too.
  • Scotch bonnet is optional, use a habanero or chilli or 1/4 tsp chilli powder if you can't obtain it
  • Use light coconut milk if you want to decrease calorie intake

Nutrition

Calories: 466kcal | Carbohydrates: 62g | Protein: 10g | Fat: 30g | Saturated Fat: 25g | Sodium: 637mg | Potassium: 1343mg | Fiber: 11g | Sugar: 20g | Vitamin A: 8846IU | Vitamin C: 112mg | Calcium: 101mg | Iron: 7mg