This plantain stew is so satisfying and comforting, you'll be coming back for seconds in no time. Infused with creamy and delicious ingredients like coconut milk and coriander, you can't go wrong with this simple, but effective recipe.
Creamy Plantain Stew [Vegan, Gluten-Free]
- 3 cooking plantains
- 1 large onion
- 2 tomatoes
- 1 bell pepper
- 3/4 cups of coconut milk
- 2-3 tablespoons of oil
- 1 bunch of fresh coriander - washed and chopped
- Salt to taste
- 1 tablespoon of oil
- Chop the plantains into thick sticks. Chop the tomatoes and onion into little cubes and the pepper into strips (I did not use it because I forgot to buy them, but I really recommend it!).
- In a pan, heat the oil, the onion and a little bit of salt. Cook until tender and add the tomatoes. Let them start melting and add the pepper. Cook for a few minutes.
- Add the plantains, the palm oil and the coconut milk. After a few minutes, the plantain will start getting softer. Turn the heat off and serve immediately. Sprinkle some coriander on top and serve with rice and yucca flour. Great stuff!