Curried Green Plantains AND Jackfruit
- 15m Prep Time
- 30m Cook Time
- 45m Ready In
A vegan curry made with green plantains and jackfruit in a fragrant spice blend, served over roasted spaghetti squash. Garnished with cashew yogurt, mint, and almonds.
Ingredients
- 1 tbsp coconut oil
- 1 small white onion peeled and diced into ½-inch pieces
- 2 clove garlic peeled and shaved thin
- 1 tsp coconut sugar
- 1/2 cup fresh cilantro leaves chopped
- 1 tsp organic curry powder
- 1 tsp turmeric
- 1/4 tsp ground cumin
- 1 tsp garam masala
- 1/2 tsp ground allspice
- 2 green plantains peeled and sliced
- 2 cans prepared green jackfruit drained and pulled
- 1 Scotch bonnet or habanero chile pepper seeded and minced
- 1 cup coconut water
- 1/2 cup canned coconut milk
- Sea salt and freshly cracked black pepper
- 2 tbsp freshly squeezed lime juice
- Cashew yogurt
- Chopped fresh mint leaves
- Toasted sliced almonds
Nutrition (per serving, estimated)
Estimated based off 10 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 152 mg
- Iron: 2.76 mg
- Magnesium: 49.6 mg
- Phosphorus: 156 mg
- Potassium: 553 mg
- Zinc: 1.17 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tbsp coconut oil
- 1 tsp coconut sugar
- 1 tsp organic curry powder
- 1 tsp turmeric
- 1/4 tsp ground cumin
- 1 tsp garam masala
- 1/2 tsp ground allspice
- 1 cup coconut water
- 1/2 cup canned coconut milk
- Sea salt and freshly cracked black pepper
- 2 tbsp freshly squeezed lime juice
- Cashew yogurt
- Chopped fresh mint leaves
- Toasted sliced almonds
Prepare
- 1 small white onion, peeled and diced into ½-inch pieces
- 2 clove garlic, peeled and shaved thin
- Chop 1/2 cup fresh cilantro leaves
- 2 green plantains, peeled and sliced
- 2 cans prepared green jackfruit, drained and pulled
- 1 Scotch bonnet or habanero chile pepper, seeded and minced
Let's Cook
-
Step 1.
Heat the coconut oil in a large wide sauté pan over medium heat. Add the diced onion and shaved garlic, and cook for 1 to 2 minutes, until the onion is beginning to soften and the garlic is fragrant.
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Step 2.
Stir in the coconut sugar, chopped cilantro, curry powder, turmeric, cumin, garam masala, and allspice. Cook until the sugar has dissolved and the spices form a paste in the pan, about 3 minutes.
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Step 3.
Add the sliced green plantains and drained pulled jackfruit. Stir until well coated in the spice paste and beginning to caramelize slightly on the outside, about 2 to 3 minutes.
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Step 4.
Add the minced Scotch bonnet chile pepper and coconut water, bring to a boil, then reduce to a simmer and cover. Cook for 10 minutes.
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Step 5.
After 10 minutes, stir in the coconut milk and season with sea salt and black pepper to taste. Return the lid and cook for 10 minutes more, or until the plantains have softened and the sauce has thickened.
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Step 6.
Stir in the lime juice. Garnish with a drizzle of cashew yogurt, chopped fresh mint leaves, and toasted sliced almonds. Serve on a bed of roasted spaghetti squash.