Spiced Coconut and Plantain Stew
A hearty Caribbean-inspired stew simmered with ripe plantains, creamy coconut milk, and warm spices for a comforting tropical meal. This Caribbean-inspired soup recipe, ready in about 45 minutes, pairs ripe plantains, coconut milk, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 large, peeled and sliced into 1/2-inch rounds ripe plantains
- 1 can (13.5 oz) coconut milk
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 1 tbsp fresh, minced ginger
- 2 cups vegetable broth
- 1/2 tsp ground allspice
- 1/2 tsp ground cumin
- 1 small, whole (optional) scotch bonnet pepper
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped for garnish fresh cilantro
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion, 3 minced garlic cloves, and 1 tbsp minced fresh ginger. Sauté for 4-5 minutes until the onion is soft and fragrant.
- Step 2: Stir in 1/2 tsp ground allspice and 1/2 tsp ground cumin, cooking for 1 minute to release the spices' aroma.
- Step 3: Add 2 large peeled and sliced ripe plantains (cut into 1/2-inch rounds), 1 can (13.5 oz) coconut milk, and 2 cups vegetable broth. Toss in 1 small whole scotch bonnet pepper for heat, leaving it whole to control spiciness.
- Step 4: Season with 1 tsp salt and 1/2 tsp black pepper. Bring the stew to a gentle boil, then reduce heat to low and simmer uncovered for 20-25 minutes until the plantains are tender and the stew thickens slightly.
- Step 5: Remove the scotch bonnet pepper before serving. Ladle the stew into bowls and garnish with 2 tbsp chopped fresh cilantro for a fresh finish.
Frequently asked questions
How long does Spiced Coconut and Plantain Stew take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Coconut and Plantain Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ripe plantains from drying out.
Can I substitute ingredients in Spiced Coconut and Plantain Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Coconut and Plantain Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spiced Coconut and Plantain Stew?
Caribbean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
