Plantain and Bean Curry
With flavors of curry and coconut milk, this Plantain and Bean Curry is a hearty one-pot dish great for meal prep and or a quick dinner.
Servings 4 people
Ingredients
- 2 plantains peeled and diced
- 2 carrots peeled and diced
- 2 tbsp coconut oil
- 1/2 onion diced
- 1/2 green bell pepper diced
- 3 stalks green onion chopped
- 2 tbsp curry powder divided
- 1 tbsp all-purpose seasoning
- 2 tsp ground ginger
- 2 tsp garlic powder
- 2 tsp dried thyme
- 1 can red kidney beans drained and rinsed
- 1 can white kidney beans drained and rinsed
- 1 lite coconut milk
- 1 cup vegetable broth
Instructions
- PEEL and dice plantain and carrots, then set aside.
- HEAT a heavy bottom pot on medium heat. Once hot, add in coconut oil and let it melt. Once melted, add in 1 tbsp curry powder and let loom in the oil for 1-2 minutes. Then add in onion, green bell pepper and green onion. Sauté until onions are translucent.
- ADD in the remaining 1 tbsp curry powder, all-purpose seasoning, ground ginger, garlic powder, and dried thyme. Stir to combine. Then add in kidney beans, coconut milk, and broth and stir.
- COVER and let the liquid come to a boil, then reduce to a simmer. Simmer with lid on for 15 minutes, stirring occasionally.
- SERVE by itself or with cauliflower rice.