Adding plantains to this dish might seem odd, but they actually complete the recipe in a tasty way. In this version the plantains are wrapped in coconut flour and then deep-fried. This dish is scrumptious, spicy and highly addictive—another soul-satisfying vegan dish.

Spicy Coconut Plantain Soy Bean Curry [Vegan]

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Calories

353

Serves

4

Cooking Time

60

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Ingredients

For the Deep-Fried Plantains  

  • 1 1/4 tablespoons coconut flour
  • 3–4 cloves garlic, minced
  • 1" piece ginger, grated
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 1/4 cup water
  • 2 plantains, peeled and cut into 1" angled pieces
  • Oil for deep-frying

For the Curry  

  • 2 tablespoon oil
  • 4–5 dried red chilies
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 5–6 curry leaves
  • 2–3 green chilies, sliced in half lengthwise
  • 1/2 teaspoon white lentils (split and dehusked urad dal)
  • 1/2 tablespoons split chickpeas (chana dal)
  • 1/2 cup fresh, shelled soybeans (edamame)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chili powder
  • 2 tablespoons chopped cilantro
  • 2 tablespoons coconut milk
  • Salt and pepper to taste
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Preparation

For the Plantains

  1. In a bowl mix the coconut flour, garlic, ginger, chili powder and the salt and pepper.
  2. Add the water to make a thick paste.
  3. Add a teaspoon of water at a time if you need more. Toss the cut plantains in this mixture to coat evenly.
  4. In a big wok, heat enough oil for deep-frying. Once hot, drop in the plantains carefully.]
  5. Deep-fry for a few minutes, turning them every now and then. Remove from the oil, drain with a slotted spoon and transfer to a bowl lined with a paper towel. Discard the oil.

For the Curry

  1. Heat the oil in the same wok, on high heat. Once hot, add the red chilies, mustard and cumin seeds.
  2. Once the seeds start to sputter, after a few seconds, add the curry leaves and the green chilies. Reduce heat to medium. When the curry leaves change color, in 30 seconds, add the lentils and split chickpeas.
  3. Cook until the split chickpeas are slightly brown, 1 to 2 minutes, on medium heat. Add the soybeans, turmeric, chili powder and cilantro.
  4. Simmer on low heat until the soybeans are soft, 4 to 5 minutes. Add the coconut milk and let it take on all the flavors of the spices, around 2 minutes.
  5. Add the fried plantains and toss well. Season with salt and pepper.
  6. Garnish with cilantro, fresh soybeans and add some avocado slices.

Notes

This curry is delicious just by itself, but you can serve it hot with some plain or cauliflower rice.

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Nutritional Information

Per Serving: Calories: 353 | Carbs: 50 g | Fat: 12 g | Protein: 16 g | Sodium: 33 mg | Sugar: 9 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.