4 Mouth Watering Vegan Plantain Curry Recipes

We fell in love with plantains while we lived in Cancun, Mexico.

Miriam seduced Skye with plantain chips (drizzled with Tabasco sauce) and plantain strips fried in the pan with oil and served with strawberry jam. 😍

The crunchy chilli chips and soft, sweet strips secured plantains in our hearts forever.

Another way we love to eat plantain is in sweet and spicy curry’s, so we pulled together the very best vegan plantain curry recipes we know you’ll love!

Hello Fresh!’s Spicy Vegan Plantain Curry Recipe for Beginners

This recipe from UK recipe-boxes company Hello Fresh! is super simple, with only 4 steps.

Here’s the recipe:

Ingredients

  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 red pepper, sliced and deseeded
  • 1 red chilli, (scotch bonnet is preferred)
  • 1 tsp cinnamon
  • 2 tsp cumin powder
  • ¼ tsp nutmeg
  • 3 plantains, sliced
  • 200g black-eyed beans, tinned and strained
  • 200g chickpeas, tinned and strained
  • 200ml vegetable stock
  • 6 large tomatoes, roughly chopped
  • 4 sprigs fresh thyme, finely chopped
  • Juice of 1 lime
  • Coconut Oil, for frying

Instructions

  1. Add 1 tbsp of coconut oil into a large pot on medium heat. Add the shallots, garlic, salt, pepper, cumin, nutmeg, cinnamon and stir slightly, then allow to simmer for 2 minutes.
  2. Now add in the thyme, peppers, chopped tomatoes and plantain and stir into the other ingredients. Allow to cook for 5 minutes.
  3. Pour in your stock, black eyed beans, sliced chillies and the juice of a lime. Now turn down the heat to very low and allow to simmer for 10 – 15 minutes.
  4. Serve with steaming hot basmati rice.

Check out the full recipe here.

The Vegan Nigerian’s Plantain Curry With Lemon & Thyme Rice

This plantain curry recipe has a Nigerian twist to it which makes it unique. Here’s how to make it:

Ingredients

  • 1 ripe plantain (diced)
  • 2 tbsp coconut flour (or corn flour)
  • 1-2 tbsp sunflower oil
  • 1/2 red onion (chopped)
  • 1 yellow bell pepper (chopped)
  • 3 tbsp spice paste (equal parts: onion powder, dried coriander, ground ginger, turmeric, cumin, fenugreek, cinnamon, nutmeg and dried garlic)
  • 1 tin coconut milk
  • 1-2 scotch bonnet peppers (halved)
  • 1 cup cooked chickpeas or beans
  • Salt to taste
  • Spring onions (chopped; to garnish)
  • Coconut chips (optional)
  • For the lemon & thyme rice:
    • Golden basmati rice
    • Pinch of turmeric
    • Juice and zest of 2 lemons
    • 1 tsp dried or fresh thyme

Instructions

  1. Start by coating the diced plantain in coconut flour or corn flour.
  2. Heat the sunflower oil in a large pan and add the chopped red onion, yellow bell pepper and coated plantain, along with the Caribbean spice paste. Stir continuously for a minute or so to cook off the spices and brown the plantain a little.
  3. Add the tin of coconut milk and when it comes to a boil, add the scotch bonnet pepper and chickpeas/beans. Season with salt.
  4. Allow to simmer for 8-10 minutes. The coconut flour should help thicken the curry slightly. 
  5. Finish with a generous handful of chopped spring onions. For some extra crunch, you can also add a handful of coconut chips. I used Nudie Snacks coconut chips.
  6. To make the lemon & thyme rice, cook rice as normal and add the turmeric, lemon juice/zest and thyme.

Check out the full recipe here.

That Girl Cooks Healthy’s Vegan Caribbean Plantain Curry

With plantain being so prominent in the Caribbean, its only right we have an authentic recipe on the list. This one is from Charla. a Caribbean foodie & Certified Health Coach.

Ingredients

  • Ripe plantain
  • Sweet potato
  • Cooked kidney beans (or peas as English Caribbean islands refer to them as)
  • Onion
  • Scallion
  • Bell peppers
  • Coconut milk
  • Spinach (or use callaloo if you can source it)
  • Tomato
  • Curry powder
  • Ginger
  • Garlic
  • Black pepper
  • Pimento berries (all spice)
  • Thyme
  • Ground coriander
  • Himalayan pink salt
  • Water
  • Coconut oil
  • Scotch bonnet

Instructions

  1. Grab a sturdy non stick casserole pot/dutch pot/large skillet and melt the coconut oil on low-medium heat.
  2. Saute the scallion, onion and garlic until soft and translucent (picture 1)
  3. 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. (picture 2)
  4. Add thyme, chopped tomatoes, coriander, pimento berries, black pepper and curry powder. (picture 3)
  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, coconut milk and water. (picture 4-7)
  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 in the pink salt. (picture 8)
  9. 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.

Check out the full recipe and pictures here.

Running on Real Foods’s Vegan Plantain Curry

This vegan plantain curry recipe is super quick to make and sweet and spicy. Here’s how to make it.

Ingredients

  • 1 tbsp coconut oil, for frying
  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 red pepper, deseeded and sliced
  • 1 red chilli, de-seeded and diced (substitute 1 jalapeno or omit if you don’t want it spicy!))
  • 1 tsp cinnamon
  • 2 tsp cumin powder
  • ¼ tsp nutmeg
  • 3 plantains, sliced
  • 1 cup (200 g) black-eyed beans, tinned and strained
  • 1 cup (200 g) chickpeas, tinned and strained
  • 3/4 cup (200 ml) vegetable stock
  • 6 large tomatoes, roughly chopped
  • 4 sprigs fresh thyme, finely chopped
  • Juice of 1 lime
  • salt and pepper, to taste

Instructions

  1. Add 1 tbsp of coconut oil into a large pot on medium heat (use a splash of water or both to make this recipe oil-free). Add the shallots, garlic, salt, pepper, cumin, nutmeg, cinnamon and stir slightly, then allow to simmer for 2 minutes.
  2. Now add in the thyme, peppers, chopped tomatoes and plantain.Stir into the other ingredients. Allow to cook for 5 minutes.
  3. Pour in the stock, black eyed peas, chickpeas, sliced chillies and the juice of a lime. Simmer oven medium heat for 10 – 15 minutes.
  4. Serve with steaming hot basmati rice.

Check out the full recipe here.

Got Any Other Vegan Plantain Curry Recipes?

We hope you enjoy making these awesome recipes!

We’d love to update this if you have another recipe, let us know in the comments below.

Miriam & Skye x

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