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!
Provided by Charla
Categories Main Entree
Time 35m
Number Of Ingredients 20
Steps:
- 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.
Nutrition Facts : Calories 466 kcal, Sugar 20 g, Sodium 637 mg, Fat 30 g, SaturatedFat 25 g, Carbohydrate 62 g, Fiber 11 g, Protein 10 g, ServingSize 1 serving
POTATO AND PLANTAIN CURRY
This is a medium to spicy green vegetarian curry. You can adjust spice by adding or subtracting chillies to puree. Goes well with rice and naan.
Provided by Dominick and Amanda
Categories Curries
Time 50m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Put first five ingredient in food processor and puree.
- Heat oil medium in saucepan and add next four ingredients cook on medium 3-5 minutes.
- Add puree to pan; cook 5 - 7 minutes.
- Add water, potatoes, and plantain. Boil, then reduce heat to simmer for 30 minutes.
- When potato and plantain are soft, scoop some out and mash in a separate bowl.
- Mix the mashed back into the pot to thicken the sauce.
- Simmer for 5 more minutes, then serve.
Nutrition Facts : Calories 233.5, Fat 0.6, SaturatedFat 0.2, Sodium 134, Carbohydrate 56, Fiber 6, Sugar 14.7, Protein 5
ASARO (YAM AND PLANTAIN CURRY)
This recipe is an adaptation of asaro, the Yoruba word for a dish of starchy root vegetables simmered in a seasoned tomato- and chile-based sauce. Regional versions of asaro are served all year round across the south of Nigeria and in other parts of West Africa. Traditionally, the dish is made with the West African yam, but you can also use white or purple taro root or unripe plantains. Here, firm, green plantains are combined with white yams in a sauce rich with caramelized shallots, garlic and ginger. There is a slight but welcome heat from a single red habanero dropped in whole to infuse the stew. Coconut milk and an optional spoonful of red palm oil - a floral, slightly smoky oil that is pressed from the fruit of oil palm trees - round out the flavors, and hearty greens cut the richness. Serve topped with crunchy shallots, fresh herbs and a wedge of lime.
Provided by Yewande Komolafe
Categories dinner, weeknight, soups and stews, vegetables, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat a medium pot, large saucepan or Dutch oven over medium. Pour in the neutral oil, add the sliced shallots and cook, stirring frequently, until shallots are caramelized and golden brown, about 5 minutes. Remove shallots from the oil and allow to drain on paper towels or a cooling rack. Season with salt and set aside.
- Drain all but 2 tablespoons of the cooking oil out of the pot. (Reserve extra oil for another use.) Over medium-low heat, add the garlic, ginger and turmeric to the pot and sauté until softened and fragrant, about 2 minutes. Add the tomato paste and cook, stirring constantly, for an additional 2 minutes or until it begins to stick to the bottom of the pot.
- Drop in the chile and add the whole peeled tomatoes with their juices, crushing the whole tomatoes with your hands as they go in. Stir to combine ingredients and dissolve the tomato paste, then add 3 cups water and bring to a boil over high heat.
- Once boiling, season with salt, reduce heat to medium, add the yams and simmer until the yams are just beginning to soften, about 10 minutes. Add the plantains and cook until both are tender but hold their shape, and the liquid is slightly reduced and thickened, 15 to 18 minutes.
- Stir in the coconut milk and red palm oil, if using, season with more salt and let simmer for another 10 minutes. Add the greens and cook until tender, 2 to 3 minutes.
- To serve, remove and discard the cooked chile. Ladle the curry into bowls, top with the caramelized shallots, a scattering of basil and cilantro, and several squeezes of lime juice.
EASY-PEASY POTATO CURRY RECIPE BY TASTY
Here's what you need: vegetable oil, medium yellow onion, garlic, curry powder, paprika, cayenne, cumin powder, allspice, fresh ginger, black pepper, potato, chickpeas, vegetable broth, lemon juice, diced tomato, coconut milk, rice, naan bread, fresh cilantro
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
- Add the garlic and saute for about 2 minutes, until fragrant.
- Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
- Add the potatoes and mix well until well-coated in spices.
- Add the chickpeas and stir to incorporate.
- Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
- Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
- Serve with cooked rice and naan and garnish with fresh cilantro.
- Enjoy!
Nutrition Facts : Calories 894 calories, Carbohydrate 104 grams, Fat 46 grams, Fiber 17 grams, Protein 18 grams, Sugar 17 grams
POTATO CURRY
This is a great creamy curry recipe. It is very mild, and unlike typical curries. A crowd pleaser!
Provided by Jen Schaffer
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Heat the ghee in a skillet over medium heat, and mix in the cumin, turmeric, coriander, salt, mustard seed, and cayenne pepper. Place potatoes in the skillet, and stir to evenly coat with the ghee. Cook 10 minutes, stirring often. Pour water into the skillet. Reduce heat to low, and simmer 30 minutes, until potatoes are tender.
- Mix the yogurt and peas into the saucepan. Continue cooking until heated through.
Nutrition Facts : Calories 396.1 calories, Carbohydrate 64.7 g, Cholesterol 28.3 mg, Fat 11.3 g, Fiber 8.6 g, Protein 11.3 g, SaturatedFat 6.7 g, Sodium 676.7 mg, Sugar 8.2 g
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