The Orange Pot

Home // Vegan Caribbean Plantain Curry

Prep: 10 mins // Cooking time: 25 minutes

A picture of a flat bowl with wild rice, and a warm orange curry with visible plantain, peppers, spinach and kidney beans.
Heart-warming vegan plantain curry inspired by Caribbean cuisine. Easy to prepare and full of flavour! Serves 4 portions. Goes well with your favourite rice.

Ingredients list:

Cooking instructions

  1. Heat oil in large non-stick Dutch/enamelled Iron pot (Orange colour not essential) and melt the coconut oil on low-medium heat.
  2. Saute the shallots, onion and garlic until soft and translucent.
  3. Once the onions and so fourth are sauteed, add the bell peppers and cook for roughly 5 minutes until the peppers have become soft.
  4. Add thyme, chopped tomatoes, curry powder
  5. Stir all of the spices into the vegetables for about 2 minutes until they become fragrant.
  6. 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 (or other hot chilli), coconut milk and water.
  7. Bring the pot to a rolling boil, cover with a lid, reduce the heat to medium/low and simmer for about 25 minutes.
  8. Carefully fold in the spinach 5 minutes before the given cooking time and sprinkle some salt
  9. Serve :)


Last updated 02/10/2022