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Coconut Stew, Rice and Peas with Fried Plantain Recipe




  • 1tbsp coconut oil
  • 2 red onions, cut into chunks
  • 3-cm piece of fresh ginger, finely chopped
  • 2 garlic cloves, crushed
  • 1 red chilli, deseeded and finely chopped
  • 3tsp jerk seasoning
  • pinch sea salt and pepper
  • 1 medium butternut squash, peeled and cubed
  • 2 Maris Piper potatoes, peeled and cubed
  • 1 medium aubergine, cubed
  • 1 courgette, cubed
  • 1 red pepper, cubed
  • 1 x 400ml can coconut milk
  • 295ml vegetable stock
  • 2tbsp tomato puree
  • juice of ½ lime
  • 165g canned chickpeas, drained and rinsed
  • 75g toasted cashew nuts
  • handful of spinach
  • 100g peeled and cubed mango

For the rice and peas

  • 1 x 400g can kidney beans, liquid reserved
  • 1 x 400ml can coconut milk
  • 400ml vegetable stock
  • 3tbsp fresh thyme leaves
  • pinch sea salt and black pepper
  • 450g long grain rice, rinsed

For the fried plantain

  • 2 medium plantains, peeled and cut into 1cm discs
  • 2tbsp coconut oil


First make the curry: heat a large, lidded saucepan over a low heat and add the coconut oil. Once the pan is hot, add the onion, ginger, garlic and chilli. Sweat for a couple of minutes while stirring. Add the jerk seasoning and a pinch of salt and pepper, and cook for 2 minutes more.

Now add the squash, potatoes, aubergine, courgette and pepper, and saute for 4-5 minutes until the vegetables have softened slightly.

Pour in the coconut milk, stock, tomato puree and lime. Pop the lid on and simmer for 15–20 minutes, stirring every now and then.

While the stew is cooking, prepare the rice and peas. Pour the contents of the can of beans into a medium saucepan with the coconut milk and stock. Add the thyme and seasoning. Bring to the boil, then stir in the rice. Allow to boil for a couple of minutes before popping the lid on, turning the heat down and leaving it to simmer for 15 minutes, or until the rice has absorbed all the liquid and is fluffy.

After the stew has simmered for 15 minutes, check the squash and potatoes are cooked. If not, continue to cook for a few more minutes. When they are cooked, stir in the chickpeas, toasted cashews, spinach and mango. Simmer for 3 more minutes then turn off the heat.

Just before you’re ready to serve, fry the plantain. Melt the coconut oil in a large, non-stick frying pan over a medium heat. Fry the plantain slices on both sides, until they’re caramelised and golden. Serve plenty of rice and peas, stew and plantain in large bowls, with a wedge of lime and fresh coriander sprinkled on top.

Recipe courtesy of Vegan 100 by Gaz Oakley, Quadrille


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