Vegan pressure cooker plantain curry
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 5.0 (10)

Vegan pressure cooker plantain curry

NUTRITION · PER SERVING15M COOK
CAL 27%·PRO 35%
CARBS 98G74% OF CAL
17G FIBER0G ADDED0G INTRINSIC43G OTHER38G TOTAL SUGAR
FAT 12G20% OF CAL
2G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant pressure cooker curry with plantains, beans, and warm spices like cumin and cinnamon. Vegan, quick, and deeply flavorful.

maincaribbeancurrybeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tbsp vegetable oil
  • 1 large onion (finely chopped)
  • 2 cloves garlic (sliced)
  • 1 red pepper (seeded and sliced)
  • 1 orange pepper (seeded and sliced)
  • 1 red chilli (seeded and sliced (see notes))
  • 1 tsp cinnamon
  • 2 tsp cumin powder
  • 1/2 tsp salt
  • ¼ tsp nutmeg
  • 3 medium plantains (sliced)
  • 400 g | 14oz black-eyed beans (drained and rinsed)
  • 400 g | 14oz chickpeas (drained and rinsed)
  • 230 ml | 1 cup hot vegetable stock
  • 4 large tomatoes (seeded and diced)
  • 4 sprigs fresh thyme (finely chopped)
  • 1 lime juice only
  • Pinch dried chilli flakes
  • Salt and pepper to season
PREP
5M
SODIUM
1074MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.