Potato And Plantain Curry Recipes

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VEGAN CARIBBEAN PLANTAIN CURRY



Vegan Caribbean Plantain Curry image

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

2 ripe yellow plantains (sliced and halved)
1 medium sized sweet potato (chopped)
1 4 oz can of kidney beans (or 1 cup/200g, drained)
1 medium onion (chopped)
2 Scallion (chopped)
2 mixed bell peppers (chopped)
1 can of coconut milk (2 cups/400ml)
A handful of spinach (or use callaloo if you can source it)
l medium tomato (chopped)
1 tbsp of curry powder
1 tbsp of ginger (grated)
4 garlic cloves (minced)
1 tsp of black pepper
4 pimento berries (all spice)
6 sprigs of thyme
1 tsp of ground coriander
1 tsp of himalayan pink salt (or to taste)
1 cup of water (250ml)
Scotch bonnet (optional)
2 tbsp of coconut oil

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



Potato and Plantain Curry image

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

2 medium sweet onions
4 garlic cloves (more or less to taste)
1 inch ginger
2 green chilies (more or less to taste)
2 tablespoons fresh cilantro
1/4 teaspoon salt (more or less to taste)
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon cumin
2 cups water
2 green plantains (peeled, chopped to 1/2 - 1)
2 large potatoes

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)



Asaro (Yam and Plantain Curry) image

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

1/4 cup neutral oil, such as canola or grapeseed
4 medium shallots, peeled and thinly sliced (about 1 cup)
Kosher salt
4 garlic cloves, smashed and peeled
1 (2- to 3-inch) piece fresh ginger, grated (about 2 tablespoons)
2 teaspoons ground turmeric
2 tablespoons tomato paste
1 whole red habanero or Scotch bonnet chile, pierced all over with a knife
1 (14-ounce) can whole peeled tomatoes with their juices
1 1/2 pounds white or orange yams, peeled and cut into 1 1/2-inch pieces
2 green (unripe) plantains (about 1 pound total), peeled and cut into 1 1/2-inch pieces
1 (13-ounce) can full-fat coconut milk
1 tablespoon red palm oil (optional)
4 cups julienned hearty greens, such as dandelion greens, collards or lacinato kale, tough stems removed
1/4 cup fresh basil leaves, torn
1/4 cup fresh cilantro leaves and tender stems
1 lime, sliced into wedges for squeezing

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



Easy-Peasy Potato Curry Recipe by Tasty image

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

2 tablespoons vegetable oil
1 medium yellow onion, diced
4 cloves garlic, minced
4 teaspoons curry powder
1 ½ teaspoons paprika
1 teaspoon cayenne
2 teaspoons cumin powder
½ teaspoon allspice
2 teaspoons fresh ginger, minced
½ teaspoon black pepper
2 lb potato, peeled and cubed
15 oz chickpeas, 1 can, drained
1 cup vegetable broth
1 tablespoon lemon juice
14 oz diced tomato, 1 can
14 oz coconut milk, 1 can
rice, cooked, for serving
naan bread, for serving
fresh cilantro, chopped, for garnish

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



Potato Curry image

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

3 tablespoons ghee
1 teaspoon cumin seeds
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon salt
½ teaspoon mustard seed
½ teaspoon ground cayenne pepper
6 medium potatoes, peeled and diced
2 cups water
1 cup yogurt
⅔ cup frozen green peas

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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