Curried Plantain and Roasted Vegetable Stew

Curried Plantain and Roasted Vegetable Stew

This Dish Was Always A Favorite At Yamseed Inn

Yamseed Inn (Now sadly gone)
Newcastle, Nevis – West Indies
February 28, 2010


2 Sweet Potatoes
4 All purpose potatoes
3 Ripe plantains
2 White Onions
½ Cup Walnut Pieces
½ Cup Raisins or Sultanas
1 Tablespoon Madras Curry Powder
1 Scotch Bonnet Pepper
½ Cup chicken or vegetable stock

Cooking Method:

Wash, clean, and peel the Vegetables and plantain, cut into bite-sized pieces. Place in a large ovenproof ceramic dish (do not add plantain just yet). Add Walnut Pieces, Raisins, Curry Powder, pepper, and chicken or vegetable stock. Mix well and cover.

Roast vegetables at 350 degrees F. Mix occasionally, roasting until vegetables begin to soften. Add the peeled and cut plantains and mix together. Continue to roast until Vegetables are tender.

Authors note:  This is a great side dish with Jerk Pork

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