Curried Plantain and Roasted Vegetable Stew

Curried Plantain and Roasted Vegetable Stew
Curried Plantain With Roasted Vegetables

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

Plantain Trivia

  • Plantains contain high levels of vitamin C, meaning that they help keep your immune system stimulated and producing white blood cells.
  • Plantains contain high levels of dietary fiber, which can help optimized digestion by stimulating peristaltic motion, improving the nutrient uptake efficiency and balancing the bacterial levels in the gut.
  • They’re packed with magnesium, which is known to increase the release of tryptophan and serotonin in the body, which can help people relax and sleep.
  • Plantains are high in iron, which is essential for the production of red blood cells.
  • Plantains are packed with vitamin A, which has been directly linked to improved eye health in numerous studies. Vitamin A functions as an antioxidant in the body, working to reduce oxidative stress in the eyes.

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