Vegan pressure cooker plantain curry
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4
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Calories
441 kcal
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Course
Main Course
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Cuisine
Caribbean
Vegan pressure cooker plantain curry
Description
The Vegan Pressure Cooker Plantain Curry starts by sautéing onions in vegetable oil using the pressure cooker’s sauté function, developing a base of flavor. Adding garlic, chili, red and orange bell peppers, tomatoes, cinnamon, cumin, nutmeg, and salt creates a fragrant mix. Sliced plantains, drained black-eyed beans, chickpeas, fresh thyme, and vegetable stock are then added before sealing the pressure cooker and cooking on high pressure briefly. This method softens the plantains and melds the spices and legumes quickly. After pressure release, lime juice brightens the rich curry. The resulting dish combines sweet, earthy, and warmly spiced flavors with tender chunks of plantain and beans in a saucy consistency. It pairs well served over plain steamed rice or coconut rice to complement the curry's body. The recipe notes provide an option for authentic Caribbean heat with Scotch bonnet peppers, or a milder version using red jalapeños to suit taste preferences.
Ingredients
- 2 tbsp vegetable oil
- 1 onion finely chopped, large
- 2 cloves garlic sliced
- 1 red pepper seeded and sliced
- 1 orange bell pepper seeded and sliced
- 1 red chili pepper seeded and sliced (see notes
- 1 tsp cinnamon
- 2 tsp cumin powder
- 1/2 tsp salt
- ¼ tsp nutmeg
- 3 plantain sliced, medium
- 400 g black-eyed beans drained and rinsed, 14oz
- 400 g chickpeas drained and rinsed, 14oz
- 230 ml vegetable stock 1 cup hot
- 4 tomato seeded and diced, large
- 4 thyme finely chopped, sprigs, fresh
- 1 lime juice only
- Pinch dried chili flakes
- salt to season
- black pepper to season
Instructions
- Have all your ingredients prepped and ready to go. Heat the oil in the pressure cooker using the Sauté function (on normal) and fry the onions for a couple of minutes.
- Add the spices, garlic, chilli, garlic, peppers, tomatoes and plantains. Cook for a further two minutes.
- Add the black eyed beans, chickpeas, thyme and stock. Cover the pot, set vent to sealing and on cook on high pressure for four minutes.
- Manually release the pressure - it will take about 5 minutes.
- Taste and season if needed. Serve over steamed or coconut rice with a pinch of dried chilli flakes.
Notes
- For authentic Caribbean flavor, use one Scotch bonnet chili pepper but handle with gloves due to its intense heat.
- To reduce spiciness, choose a mild red jalapeño pepper and remove its seeds before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 93g | 31% |
| Protein | 17g | 34% |
| Fat | 3g | 5% |
| Sodium | 821mg | 34% |
| Potassium | 1620mg | 34% |
| Fiber | 18g | 72% |
| Sugar | 31g | 62% |
| Vitamin A | 4720IU | 94% |
| Vitamin C | 143.1mg | 159% |
| Calcium | 110mg | 11% |
| Iron | 6.3mg | 35% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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