Why You’ll Love This Recipe
- Flavorful and Hearty: The combination of plantains, sweet potatoes, and kidney beans creates a rich and satisfying meal.
- One-Pot Convenience: Minimal cleanup with all ingredients cooked in a single pot.
- Vegan and Gluten-Free: Suitable for various dietary preferences.
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, chopped
- 2 scallions, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1-inch piece of fresh ginger, minced
- 1 teaspoon dried thyme
- 1 teaspoon ground coriander
- 1 teaspoon pimento berries (allspice)
- 1 teaspoon curry powder
- ½ teaspoon black pepper
- 1 large ripe plantain, peeled and chopped
- 1 medium sweet potato, peeled and chopped
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 cup water
- 1 scotch bonnet pepper, whole (optional, for heat)
- 2 cups fresh spinach or callaloo
- Salt to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Sauté Aromatics: In a large pot, heat the coconut oil over medium heat. Add the chopped onion, scallions, and minced garlic. Sauté until the onion becomes translucent.
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Add Vegetables and Spices: Add the chopped bell pepper and minced ginger to the pot. Cook for about 5 minutes until the bell pepper softens. Stir in the dried thyme, ground coriander, pimento berries, curry powder, and black pepper. Cook for an additional 2 minutes until the spices become fragrant.
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Add Plantain and Sweet Potato: Add the chopped plantain and sweet potato to the pot, stirring to combine with the spiced mixture.
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Add Beans and Liquids: Add the kidney beans, coconut milk, and water to the pot. Stir well to combine all ingredients. If using, add the whole scotch bonnet pepper for heat.
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Simmer: Bring the mixture to a gentle simmer. Cover and cook for about 20-25 minutes, or until the plantain and sweet potato are tender.
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Add Greens: Stir in the fresh spinach or callaloo and cook for an additional 2-3 minutes until the greens are wilted.
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Season and Serve: Remove the scotch bonnet pepper if used. Taste and adjust seasoning with salt as needed. Serve the curry hot, accompanied by rice or your choice of side.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: Approximately 15 minutes.
- Cooking Time: Approximately 30 minutes.
- Total Time: 45 minutes.
Variations
- Protein Addition: Incorporate tofu or tempeh for added protein.
- Spice Level: Adjust the heat by adding more scotch bonnet pepper or a dash of cayenne pepper.
- Vegetable Substitutes: Replace sweet potatoes with yams or add other root vegetables like carrots or parsnips.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat on the stovetop over low heat, adding a splash of water or coconut milk to restore the desired consistency. Stir occasionally until heated through.
FAQs
What is the difference between a plantain and a banana?
Plantains are larger, starchier, and typically cooked before eating, whereas bananas are smaller, sweeter, and often eaten raw.
Can I use green plantains instead of ripe ones?
Yes, green plantains are firmer and less sweet, providing a different texture and flavor to the curry.
Is this curry spicy?
The curry has a mild to medium spice level, especially if you include the scotch bonnet pepper. Adjust the heat to your preference.
Can I make this curry ahead of time?
Yes, this curry can be prepared in advance and stored in the refrigerator. The flavors may even improve after a day or two.
Can I freeze this curry?
Yes, allow the curry to cool completely before transferring it to an airtight container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat thoroughly before serving.
What can I serve with this curry?
This curry pairs well with rice, quinoa, or flatbreads like roti or naan.
Can I use canned kidney beans?
Yes, canned kidney beans are convenient and can be used in this recipe. Ensure they are drained and rinsed before adding.
Is this curry gluten-free?
Yes, all ingredients in this recipe are gluten-free.
Can I use a different leafy green instead of spinach?
Yes, callaloo, kale, or collard greens can be used as a substitute for spinach.
Can I adjust the coconut milk in this recipe?
Yes, you can reduce the amount of coconut milk for a lighter curry or increase it for a richer and creamier texture.
Conclusion
This Vegan Caribbean Plantain Curry is a vibrant and comforting dish full of rich flavors and textures. The combination of sweet plantains, hearty sweet potatoes, and coconut milk creates a satisfying and filling meal. Perfect for those following vegan or gluten-free diets, this dish is also incredibly versatile, allowing you to experiment with various vegetables and proteins. Whether served with rice, quinoa, or flatbread, this curry is sure to become a beloved recipe in your kitchen!
Vegan Caribbean Plantain Curry
Savor the rich flavors of Vegan Caribbean Plantain Curry, a hearty and satisfying dish with ripe plantains, sweet potatoes, kidney beans, and aromatic spices, simmered in a creamy coconut milk base. This one-pot meal is perfect for vegan and gluten-free diets, making it ideal for weeknight dinners or meal prepping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
- Diet: Gluten Free
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, chopped
- 2 scallions, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1-inch piece of fresh ginger, minced
- 1 teaspoon dried thyme
- 1 teaspoon ground coriander
- 1 teaspoon pimento berries (allspice)
- 1 teaspoon curry powder
- ½ teaspoon black pepper
- 1 large ripe plantain, peeled and chopped
- 1 medium sweet potato, peeled and chopped
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 cup water
- 1 scotch bonnet pepper, whole (optional, for heat)
- 2 cups fresh spinach or callaloo
- Salt to taste
Instructions
- Sauté Aromatics: In a large pot, heat coconut oil over medium heat. Add chopped onion, scallions, and minced garlic. Sauté until the onion becomes translucent.
- Add Vegetables and Spices: Add the chopped bell pepper and minced ginger. Cook for 5 minutes until the bell pepper softens. Stir in dried thyme, coriander, pimento berries, curry powder, and black pepper. Cook for an additional 2 minutes until fragrant.
- Add Plantain and Sweet Potato: Stir in chopped plantain and sweet potato, mixing with the spiced mixture.
- Add Beans and Liquids: Add kidney beans, coconut milk, and water. Stir well. Add the whole scotch bonnet pepper (optional) for heat.
- Simmer: Bring to a simmer, cover, and cook for 20-25 minutes until the plantain and sweet potato are tender.
- Add Greens: Stir in fresh spinach or callaloo, cooking for 2-3 minutes until wilted.
- Season and Serve: Remove scotch bonnet pepper if used. Taste and adjust salt as needed. Serve hot with rice, quinoa, or flatbread.
Notes
- Protein Addition: Add tofu or tempeh for extra protein.
- Adjust Spice Level: Increase the heat with more scotch bonnet pepper or cayenne if desired.
- Vegetable Substitutes: Swap sweet potatoes with yams or add other root vegetables like carrots or parsnips.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat on the stovetop with a splash of water or coconut milk.
