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Plantain and Red Bean Curry

Plantain and Red Bean Curry This is an easy, Westernized curry, that makes a great family meal. Be sure to use plantains that have yellow peels, and “give” slightly when squeezed.

Serves 4.


  • 2 ripe (yellow) plaintains
  • 2 Tbsp vegetable oil
  • 1 Tbsp margarine or butter
  • 1 small onion, chopped
  • 1 small green bell pepper, chopped
  • 1/4 tsp red pepper flakes
  • 1/2 tsp mustard seeds
  • 1/2 tsp coriander seeds
  • 2 tsp curry powder
  • 1/2 c water
  • 1-15 oz can red beans, rinsed, drained
  • 1-15 oz can diced tomatoes with juice
  • 1/4 tsp salt, or to taste


  1. Cut off ends of plantains. Slide thumb under plantain peel and separate it from fruit. Slice about 1/3 inch thick.
  2. In a large, heavy skillet on medium heat, warm the oil and melt margarine in it. Add plantains and fry 2 minutes on each side or until browned. Remove with slotted spoon to holding plate.
  3. In same skillet, saute the onions and bell peppers 3 minutes. Add red pepper flakes, mustard seeds and coriander seeds and saute another minute.
  4. Return the fried plantains to the skillet. Add curry powder, water, beans, tomatoes, and salt. Bring to simmer. Reduce heat to low and simmer 15 minutes.
  5. Spoon into serving bowl(s) or on top of cooked rice. Serve hot.

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