Healthy Vegan Plantain Curry Recipe - Running on Real Food

Vegan Plantain Curry

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Caribbean
  • Diet: Vegan

This deliciously flavourful plantain curry is perfect for weeknight dinners. The whole dish can be on the table in about 20 minutes. Serve it over your favourite rice, quinoa or a bed of greens.



  • 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 jalepeno or omit if you don’t want it spicy!))
  • 1 tsp cinnamon
  • 2 tsp cumin powder
  • ΒΌ 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


  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.


Original recipe can be found on HelloFresh.

Keywords: plantain curry, vegan plantain curry