I’m enamored by this recipe. It’s unbelievably easy, uses everyday ingredients, and yet, it’s so much more exciting than your average weeknight meal. This plant-based Caribbean curry comes alive with naturally sweet, savory, spicy, and earthy flavors. It’s a delicious way to bring the comforting warmth of the tropics into your home on a chilly day. And the recipe just happens to be vegan, gluten-free, and top allergen-free!
Plant-Based Caribbean Curry to Spice Up Your Slow Cooker Meals
You might be tempted to use potatoes on this Caribbean curry, and you could technically substitute them for the plantains. But these starchy, low-sugar bananas really help to make this dish. They add tropical flair and pair perfectly with the sweet potatoes and curry.
For this recipe, you want to use plantains that are still at least a little green. They’re firmer and hold up better when still in the green stage. Once they ripen and turn yellow, they’re better roasted or baked in desserts. And don’t substitute “regular” bananas – they won’t hold up. As mentioned, you can substitute yellow potatoes if absolutely needed.
This slow cooker plant-based Caribbean curry recipe with photo was shared with us by dole.com.
Special Diet Notes: Plant-Based Caribbean Curry
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
Plant-Based Caribbean Curry (for your Slow Cooker)
Recipe type: Entree
- 2 teaspoons + 1 tablespoon grapeseed oil or olive oil, divided
- 1 large white onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons curry powder
- ½ teaspoon cayenne pepper
- ½ teaspoon grated fresh ginger
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 large sweet potatoes, chopped (about 4 cups)
- 2 medium plantains, chopped (about 3 cups)
- 4 cups low-sodium vegetable broth
- ½ cup red lentils
- 3 cups packed, chopped collard greens
- Salt, to taste (if needed)
- ¼ cup roasted salted pepitas
- Heat the 2 teaspoons oil in a large skillet over medium-high heat. Add the onion and sauté for 3 minutes. Add the garlic, curry powder, cayenne pepper, and ginger and sauté for 2 minutes, or until fragrant and starting to brown.
- Transfer the onion mixture to a 3- to 4-quart slow cooker. Add the chickpeas, potatoes, plantains, broth and lentils. Cover and cook on high for 4 hours or on low for 8 hours, or until the potatoes and lentils are tender.
- Stir in the collard greens and cook for 20 minutes, or until the greens are tender. Taste test, and add salt, if needed.
- Serve garnished with pepitas.
No Crockpot? You can cook the initial sauté in a large pot, add the other ingredients, cover, and let simmer, just as you would in a crockpot. But it won’t take as long to cook. Check in every 15 minutes to stir.