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Vegan Caribbean Plantain Curry

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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.

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

  1. 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.
  2. 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.
  3. Add Plantain and Sweet Potato: Stir in chopped plantain and sweet potato, mixing with the spiced mixture.
  4. Add Beans and Liquids: Add kidney beans, coconut milk, and water. Stir well. Add the whole scotch bonnet pepper (optional) for heat.
  5. Simmer: Bring to a simmer, cover, and cook for 20-25 minutes until the plantain and sweet potato are tender.
  6. Add Greens: Stir in fresh spinach or callaloo, cooking for 2-3 minutes until wilted.
  7. 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.

Find it online: https://chocolatecoveredamy.com/vegan-caribbean-plantain-curry/