Make your favorite curry a little healthier by switching out the meats and replacing them with some plantains. While it may sound odd for some, this dish is actually very versatile. It has a tasty earthy flavor that’s infused with spices such as turmeric. You can opt to switch the broth to make it vegan or vegetarian friendly.
How To Make Plantain Curry
A healthier take on curry packed with plantains, chili, kale, and caramelized onions.
Ingredients
- 1¼ lb plantains, unripe, peeled and either cut into ½-inch pieces or trimmed and left whole (depending on size)
- 7 oz tomatoes, (1 can), diced or crushed
- 7 oz coconut milk, (1 can)
- 2 cups kale, tough stems trimmed and thinly sliced
- 2 cups chicken broth, or vegetable broth
- 1 cup red onions, thinly sliced
- ½ cup vegetable oil
- 2 garlic cloves, crushed and peeled
- 1 finger chili, of your choice, preferably green,, pierced around with a paring knife
- 1 tbsp ginger, grated
- 1 tbsp tomato paste
- 1 tsp ground turmeric
- salt and ground black pepper , to taste
To serve:
- ¼ tsp cilantro, chopped
- ½ oz lime wedge
- flatbreads, or steamed rice
Instructions
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Heat up your oil in a deep skillet or Dutch oven over medium heat.
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Add your onions and garlic. Saute for roughly 5 to 7 minutes until caramelized.
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Drain all but 2 tablespoons of the oil and set aside the onions.
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Add your garlic, ginger, and turmeric. Saute until fragrant and translucent.
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Add tomato paste and roast briefly.
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Add your chili, tomatoes, and broth. Bring it to a boil, then add your plantains.
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Simmer for roughly 15 to 18 minutes until the plantains soften and the liquid has been reduced by half.
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Add the coconut milk, stir and continue simmering for roughly 10 minutes.
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Towards the last 5 minutes of cooking, add the kale and your caramelized onions. Stir and continue cooking until tender.
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Season with salt and pepper to taste. Adjust accordingly.
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Ladle into serving bowls and garnish with cilantro. Serve with a lime wedge and either flatbreads or steamed rice.
Nutrition
- Sugar: 33g
- :
- Calcium: 122mg
- Calories: 437kcal
- Carbohydrates: 77g
- Fat: 16g
- Fiber: 7g
- Iron: 5mg
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 1g
- Potassium: 1765mg
- Protein: 8g
- Saturated Fat: 13g
- Sodium: 655mg
- Vitamin A: 7241IU
- Vitamin C: 118mg
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