Flavorful Caribbean Inspired Ripe Plantain Curry Weeknight Meal 🍌😋💖
Ingredients:
2 tbsp coconut oil or vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 tbsp grated fresh ginger
1 red bell pepper, chopped
1 tbsp curry powder (mild or medium)
1 tsp ground turmeric
1/2 tsp cumin
1 can (13.5 oz / 400ml) full-fat coconut milk
1 can (15 oz / 425g) chickpeas, rinsed and drained
2-3 ripe plantains (mostly black skin, slightly soft), peeled and sliced 1/2-inch thick
2 cups (60g) fresh spinach leaves
Salt and freshly ground black pepper to taste
Juice of 1/2 lime
Optional Garnish: Chopped fresh cilantro, toasted coconut flakes
Directions:
1. Sauté Aromatics: Heat coconut oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic, grated ginger, and chopped red bell pepper. Cook for another 2-3 minutes until fragrant and peppers soften slightly.
2. Bloom Spices: Stir in the curry powder, turmeric, and cumin. Cook for 1 minute, stirring constantly, until the spices are fragrant.
3. Add Liquids & Chickpeas: Pour in the coconut milk and stir well, scraping up any bits from the bottom of the pan. Stir in the rinsed and drained chickpeas. Bring the mixture to a gentle simmer.
4. Add Plantains: Gently stir in the sliced ripe plantains. Reduce heat to low, cover, and simmer for 10-15 minutes, or until the plantains are tender but not completely mushy. Stir occasionally to prevent sticking.
5. Wilt Spinach: Stir in the fresh spinach leaves. Cook for just 1-2 minutes more, until the spinach has wilted into the curry.
6. Finish: Remove from heat. Stir in the lime juice. Season with salt and pepper to taste.
7. Serve: Serve the sweet plantain curry hot, ideally over rice or quinoa. Garnish with fresh cilantro or toasted coconut flakes, if desired.
Recipe Information:
Preparation Time: 15 minutes | Cooking Time: 25-30 minutes | Total Time: 40-45 minutes | Calories per Serving: approx. 400-500 | Number of Servings: 3-4
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