Vegan Plantain 'Pasta' with Coconut Curry

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe (vegan), ready in about 50 minutes, pairs green plantains, coconut milk, 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.

Prep: 25 min Cook: 25 min Serves 4 Puerto Rican cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Serve hot, garnished with extra curry powder and lime zest, with a side of steamed broccoli if desired.

Related recipes