Caribbean-Inspired Coconut Lentil Stew with Plantains
This Caribbean-Inspired Coconut Lentil Stew with Plantains is a delicious blend of protein-rich lentils, creamy coconut milk, and warming spices like cumin, turmeric, and allspice. Topped with sweet, crispy plantains, this vegan stew brings the flavors of the Caribbean to your kitchen for a hearty and satisfying meal. Perfect for a cozy night in or whenever you crave a taste of the tropics!
Servings: 4
Calories: 450kcal
Cost: $9
Ingredients
- 1 cup dry lentils rinsed
- 1 14 oz can full-fat coconut milk unsweetened
- 2 cups vegetable broth
- 1 onion diced
- 2 cloves garlic minced
- 1 inch piece of ginger grated
- 1 bell pepper diced
- 1 carrot diced
- 1 tsp thyme
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- Salt and pepper to taste
- 2 ripe plantains sliced (for serving)
- 1 tbsp coconut oil for frying plantains
- Fresh cilantro for garnish
Instructions
- In a large pot, heat a small amount of coconut oil over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until the onion is translucent.
- Stir in the diced bell pepper and carrot, and cook for another 3-4 minutes.
- Add the rinsed lentils to the pot, followed by 1 can of coconut milk and 2 cups of vegetable broth. Stir in the thyme, cumin, turmeric, cinnamon, and allspice. Season with salt and pepper to taste.
- Bring the stew to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the lentils are tender and the stew has thickened.
- While the stew is simmering, heat 1 tbsp of coconut oil in a skillet over medium heat. Add the sliced plantains and cook until golden brown on each side, about 3-4 minutes per side.
- Serve the coconut lentil stew topped with fried plantains and fresh cilantro.
Notes
- Variations: Add other vegetables like sweet potatoes, spinach, or zucchini to the stew for extra nutrition and flavor. You can also substitute the lentils with black beans or split peas for a different texture.
- Enhancing Flavor: For a deeper flavor, try roasting the bell pepper and carrot before adding them to the stew. Additionally, a squeeze of fresh lime juice before serving can brighten the dish and balance the richness of the coconut milk.
- Serving Suggestions: Pair this stew with a side of steamed rice or quinoa to soak up the delicious sauce. A simple green salad with a tangy dressing also complements the hearty flavors of the stew.
- Protein: 15g
- Carbohydrates: 45g
- Fat: 10g