Running on Real Food · by Deryn Macey★ 5.0 (2)
Vegan Plantain Curry
NUTRITION · PER SERVING30M COOK
CAL 14%·PRO 15%
CARBS 64G92% OF CAL
8G FIBER0G ADDED30G INTRINSIC26G OTHER30G TOTAL SUGAR
FAT 2G7% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant vegan curry with plantains, chickpeas, and peas in a coconut tomato broth spiced with cinnamon, cumin, and fresh chili. It's ready in 30 minutes and naturally plant-based.
maincaribbeancurrybeans🍲 stockpot🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tbsp coconut oil (for frying)
- 2 shallots (finely chopped)
- 2 cloves garlic (finely chopped)
- 1 red pepper (de-seeded and sliced)
- 1 red chilli (de-seeded and diced (substitute 1 jalepeno or omit if sensitive to spice))
- 1 tsp cinnamon
- 2 tsp cumin powder
- ¼ tsp nutmeg
- 6 large fresh tomatoes (stems removed and roughly chopped)
- 4 sprigs fresh thyme (finely chopped)
- 3 plantains (sliced)
- 1 cup canned black-eyed peas, drained and rinsed (200 g )
- 1 cup canned chickpeas, drained and rinsed (200 g)
- 3/4 cup vegetable stock (200 ml )
- juice of 1 lime
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 30M
CAL 14%·PRO 15%
CARBS 64G92% OF CAL
8G FIBER0G ADDED30G INTRINSIC26G OTHER30G TOTAL SUGAR
FAT 2G7% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 368mg
- Total sugar
- 30g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 946mg
- Calcium
- 52mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 368MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.