Plantain Curry
This vegan plantain curry is a perfectly sweet and spicy combination of flavours that allow the sweet plantain and aromatic spices combine to make a dinner delicious enough to devour.
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Plantain is raw green banana that’s found in tropical climates on the shores of the Caribbean, South America or Asia and Africa.
Plantain is cooked in all of those places in differing ways, but this particular plantain curry is inspired by Caribbean flavours.
If you’re a fan of Jamaican flavours, you should give this vegan plantain curry a go. It takes around 40 minutes but it’s a great way to wow your friends and family.
Total Time: 40 minutes
Servings: 4
Total Time: 40 minutes
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 0.5 0.5 shallots (finely chopped)
- 0.5 0.5 cloves garlic (finely chopped)
- 0.25 0.25 red pepper (sliced and deseeded)
- 0.25 0.25 red chilli (scotch bonnet is preferred)
- 0.25 0.25 tsp cinnamon
- 0.5 0.5 tsp cumin powder
- 0.0625 0.0625 tsp nutmeg
- 0.75 0.75 plantains (sliced)
- 50 50 g black-eyed beans (tinned and strained)
- 50 50 g chickpeas (tinned and strained)
- 50 50 ml vegetable stock
- 1.5 1.5 large tomatoes (roughly chopped)
- 1 1 sprigs fresh thyme (finely chopped)
- Juice of 1 lime
- Coconut oil (for frying
Method
- Add 1 tbsp of coconut oil into a large pot on medium heat. Add the shallots, garlic, salt, pepper, cumin, nutmeg, cinnamon and stir slightly, then allow to simmer for 2 minutes.
- Now add in the thyme, peppers, chopped tomatoes and plantain and stir into the other ingredients. Allow to cook for 5 minutes.
- Pour in your stock, black eyed beans, sliced chillies and the juice of a lime. Now turn down the heat to very low and allow to simmer for 10 – 15 minutes.
- Serve with steaming hot basmati rice.
