Vegan Plantain 'Pasta' with Coconut Curry
Shredded green plantains simmered in a creamy coconut curry sauce with bell peppers and chickpeas, creating a rich, satisfying vegan alternative to pasta. This puerto rican-inspired vegetarian (vegan) ready in about 50 minutes pairs medium green plantains, (14 oz) coconut milk, diced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
- 3 medium green plantains
- 1 can (14 oz) coconut milk
- 1 diced red bell pepper
- 1 can (15 oz, drained) chickpeas
- 2 tbsp curry powder
- 1 tbsp minced fresh ginger
- 2 cloves minced garlic
- 1/2 cup vegetable broth
- 1/2 juiced lime
- 1 tbsp coconut oil
Instructions
- Step 1: Peel and shred 3 medium green plantains into thin strips using a box grater. Heat 1 tbsp coconut oil in a large skillet over medium heat, add 2 minced garlic cloves and 1 tbsp minced ginger, and sauté for 1 minute until fragrant.
- Step 2: Stir in 2 tbsp curry powder, 1 diced red bell pepper, and 1 can drained chickpeas. Cook for 3 minutes until peppers soften, then add 1 can coconut milk and 1/2 cup vegetable broth. Simmer for 8 minutes until sauce thickens slightly.
- Step 3: Add shredded plantains and simmer for 10 minutes, stirring occasionally, until plantains are tender but hold shape. Stir in 1/2 juiced lime until evenly distributed.
- Step 4: Serve hot, garnished with extra curry powder and lime zest, with a side of steamed broccoli if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegan Plantain 'Pasta' with Coconut Curry take to make?
Total time is about 50 minutes (25 min prep + 25 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 Vegan Plantain 'Pasta' with Coconut Curry?
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 medium green plantains from drying out.
Can I substitute ingredients in Vegan Plantain 'Pasta' with Coconut Curry?
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 Vegan Plantain 'Pasta' with Coconut Curry 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.
Is Vegan Plantain 'Pasta' with Coconut Curry vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
