Potato And Plantain Curry Recipes

VEGAN CARIBBEAN PLANTAIN CURRY

Steps:

• Grab a sturdy non stick casserole pot/dutch pot/large skillet and melt the coconut oil on low-medium heat.
• Saute the scallion, onion and garlic until soft and translucent.
• Once the onions and so fourth are sauteed, add the bell peppers and ginger and cook for roughly 5 minutes until the peppers have become soft.
• Add thyme, chopped tomatoes, coriander, pimento berries, black pepper and curry powder.
• Stir all of the spices into the vegetables for about 2 minutes until they become fragrant.
• Add the kidney beans, sweet potato and plantain (only add the plantain now if it is firm, not over ripe) along with the scotch bonnet, coconut milk and water.
• Bring the pot to a rolling boil, cover with a lid, reduce the heat to medium/low and simmer for about 25 minutes.
• Carefully fold in the spinach 5 minutes before the given cooking time and sprinkle in the pink salt
• If your plantain is soft and over ripe it's best to add them 5-10 minutes before the curry is ready or else they will turn to mush.

POTATO AND PLANTAIN CURRY

Steps:

• Put first five ingredient in food processor and puree.
• Heat oil medium in saucepan and add next four ingredients cook on medium 3-5 minutes.
• Add puree to pan; cook 5 - 7 minutes.
• Add water, potatoes, and plantain. Boil, then reduce heat to simmer for 30 minutes.
• When potato and plantain are soft, scoop some out and mash in a separate bowl.
• Mix the mashed back into the pot to thicken the sauce.
• Simmer for 5 more minutes, then serve.

ASARO (YAM AND PLANTAIN CURRY)

Steps:

• Heat a medium pot, large saucepan or Dutch oven over medium. Pour in the neutral oil, add the sliced shallots and cook, stirring frequently, until shallots are caramelized and golden brown, about 5 minutes. Remove shallots from the oil and allow to drain on paper towels or a cooling rack. Season with salt and set aside.
• Drain all but 2 tablespoons of the cooking oil out of the pot. (Reserve extra oil for another use.) Over medium-low heat, add the garlic, ginger and turmeric to the pot and sauté until softened and fragrant, about 2 minutes. Add the tomato paste and cook, stirring constantly, for an additional 2 minutes or until it begins to stick to the bottom of the pot.
• Drop in the chile and add the whole peeled tomatoes with their juices, crushing the whole tomatoes with your hands as they go in. Stir to combine ingredients and dissolve the tomato paste, then add 3 cups water and bring to a boil over high heat.
• Once boiling, season with salt, reduce heat to medium, add the yams and simmer until the yams are just beginning to soften, about 10 minutes. Add the plantains and cook until both are tender but hold their shape, and the liquid is slightly reduced and thickened, 15 to 18 minutes.
• Stir in the coconut milk and red palm oil, if using, season with more salt and let simmer for another 10 minutes. Add the greens and cook until tender, 2 to 3 minutes.
• To serve, remove and discard the cooked chile. Ladle the curry into bowls, top with the caramelized shallots, a scattering of basil and cilantro, and several squeezes of lime juice.