The best Vegan Yam and plantain curry

I’m participating in the 2021 Black History Virtual Potluck. A collaborative menu of recipes contributed by 40+black bloggers from around the globe in honor of Black History Month. See a sampling of some of the amazing participant recipes down below. 

This yam and plantain curry recipe is cooked in a spicy tomato sauce with melt in the mouth yams and soft plantain. Let me show you how to make my version with this easy recipe.

About my plantain curry

This recipe combines two of my favourite things - yam and plantains. Yams are a potato-like starchy root vegetable which is perfect for absorbing the heat from the sauce. For this version I've used purple yams but any kind can be used.

Plantains are traditionally eaten fried and can be used in both savoury and sweet dishes. Caramelised plantain are delicious FYI. But here I've used them in a fantastic curry, I've left a little bite to them since the yams are so soft.

There is a relatively spicy curry but not overbearing. Just reduce the amounts of scotch bonnet and omit the chilli flakes to reduce the heat.

Ingredients

• Vegetable oil - feel free to replace this with olive or rapeseed oil
• Onion
• Scotch bonnet - habanero makes a great alternative if that is all you have to hand.
• Chopped tomatoes - canned or use fresh if you'd prefer.
• Capsicum (pepper) - I used yellow but any colour capsicum will work.
• Purple yams or white. At a stretch you could use a good floury potato but potatoes have a slightly different texture and taste.
• Plantains
• Water
• Cayenne
• Seasoning
• Ginger paste or sub with fresh ginger, grated.
• Garlic Paste or puree or fresh grated garlic.

Instructions

Step 1

Heat a stock pot or large saucepan over a medium heat. Once hot add the vegetable oil. Add the onion, garlic, and ginger and sweat in the oil for 2-3 minutes until softened. Don't do this on a high heat as garlic will burn and becomes bitter.

Step 2

Add your capsicum and chilli and stir to combine. Saute, for a further 5 minutes until capsicums have softened.

Step 3

Add your yams to the pot and stir in the chopped tomatoes. Then top with water until covered and stir in your cayenne pepper. Cover pan with a lid and cook on medium for 20-25 minutes or until the yams start going mushy.

Step 4

Add the plantains and cook for 5-10 minutes more until the plantains have softened.

Step 5

Season with a little salt and pepper and serve with fluffy rice.

Sprinkle chopped cilantro on top.

Questions and tips

What is a good substitute for plantain?

If you can't find plantains in your local area, you could try substituting with unripe bananas or even bananas. Bananas are part of the same family as plantain whilst potatoes are starchy just like plantain.

Can you eat a yellow plaintain?

You can use yellow ones for this recipe but you'll need to adjust the cooking time as they take less time to become tender. They're also sweeter in flavour.

Are plantains healthy?

Plantains are nutritionally like a potato, calorie-wise, but they have more vitamins and minerals. They're a great source of fiber, vitamins A, C, and B-6, and the minerals magnesium and potassium. They are particularly good for a vegan diet.

Check out the other Black History Month Virtual Potluck Participants below:

• Malawah (Somali Sweet Pancake) | A Sweet Point Of View
• Spicy Okra & Corn Salsa | Beautiful Eats & Things
• Sweet Potato Pop Tarts with Brown Butter Icing | Chenée Today
• Buttermilk Cornbread With Southern “Sprinkles” | Erique Berry Co.
• Homemade Cajun Andouille Sausage with Shrimp and Grits | Cooks with Soul
• Buttermilk Cornbread With Southern “Sprinkles” | Erique Berry Co.
• Yam and Plantain Curry | Ethically Living
• Sourdough Discard Honey Rosemary Cornbread | Feed The Malik
• Tropical Candied Yams | Handy Chef
• Cornmeal Coo Coo Recipe | HomeMadeZagat
• Sweet Potato Bundt Cake | Lenox Bakery
• Sugar Coated Vanilla Peanuts | Murielle Banackissa
• BBQ Lentils over Grits | Rosalynn Daniels
• Cast Iron Buttermilk Biscuits | Seasoned To Taste
• Smoky Sweet Potato and Tahini Stew | Supper With Michelle
• Authentic Misir Wot | Ethiopian Red Lentil Stew | That Green Lyfe
• Sweet Potato & Coconut Cinnamon Rolls | Vee the Baker

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5 from 4 votes

Yam and plantain curry

This yam and plantain curry recipe that is cooked in a spicy tomato sauce. Let me show you how to make my version with this easy recipe.

Prep Time10 mins

Cook Time45 mins

Inactive Time0 mins

Total Time55 mins

Calories: 309kcal

Author: Adelaise

Course: Main Course

Cuisine: Caribbean

Keyword: Yam

Equipment

• Saucepan

Ingredients

• 2 tbsp vegetable oil
• 1 onion diced
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 Scotch bonnet chilli
• 2 14-ounce can chopped tomatoes
• 2 pounds yams peeled and cut into 1 inch cubes
• 2 plantains peeled and sliced
• Seasoning

US Customary - Metric

Instructions

• Heat a stock pot or large saucepan over a medium heat. Once hot add the vegetable oil. Add the onion, garlic, and ginger and sweat in the oil for 2-3 minutes until softened. Don’t do this on a high heat as garlic will burn and becomes bitter.
  
• Add your capsicum and chilli and stir to combine. Saute, for a further 5 minutes until capsicums have softened.
  
• Add your yams to the pot and stir in the chopped tomatoes. Then top with water until covered and stir in your cayenne pepper. Cover pan with a lid and cook on medium for 20-25 minutes or until the yams start going mushy.
  
• Add the plantains and cook for 5-10 minutes more until the plantains have softened. 
• Season with a little salt and pepper and serve with fluffy rice.
• Sprinkle chopped cilantro on top.

Nutrition

Calories: 309kcal | Carbohydrates: 65g | Protein: 3.6g | Fat: 5.2g | Saturated Fat: 4g | Sodium: 60.3mg | Potassium: 1627mg | Fiber: 8.2g | Sugar: 11.2g | Vitamin A: 978.8IU | Vitamin C: 42.5mg | Calcium: 38.3mg | Iron: 1.5mg