Caribbean Chickpea, Pumpkin and Plantain Curry with Coconut Lime Rice

Name: Caribbean Chickpea, Pumpkin and Plantain Curry with Coconut Lime Rice
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Comida Caribeña
Ingredients: 1 cup jasmine rice; 13.5 oz coconut milk; 1 cup water; 1 1/2 tsp salt; 1 tsp lime zest; 2 tbsp lime juice; 2 tbsp coconut oil; 1 large ripe plantain; 1 medium yellow onion; 4 cloves garlic; 1 tbsp fresh ginger; 1 tbsp fresh thyme; 2 stalks scallions; 1 cup red bell pepper; 14 oz pumpkin; 2 1/2 cups cooked chickpeas; 3/4 cup crushed tomato; 1 cup vegetable broth; 1 tbsp curry powder; 1/2 tsp ground allspice; 1 tsp ground cumin; 1/4 tsp ground cinnamon; 1/2 tsp black pepper; 2 tsp brown sugar; 1/3 cup fresh cilantro; 1 small habanero chile

An original and comforting Caribbean main dish featuring tender chickpeas, sweet pumpkin, and golden ripe plantain in a fragrant coconut, tomato, ginger, and spice sauce, served over coconut rice scented with lime.

20 minPrep

35 minCook

55 minTotal

4Servings

VeganGluten-FreeDairy-Free

Ingredients

Adjust servings

200 g jasmine rice (for the arroz of coco)
400 ml coconut milk (divided for arroz and curry)
240 ml water (for cocer the arroz)
8 g salt (divided or to taste)
2 g lime zest (finely grated)
30 ml lime juice (freshly squeezed, divided)
30 ml coconut oil (divided)
250 g ripe plantain (pelado and en medias lunas)
150 g yellow onion (chopped diced small)
12 g garlic (chopped)
15 g fresh ginger (grated)
4 g fresh thyme (solo the leaves)
30 g scallions (sliced finas, divided)
120 g red bell pepper (diced)
400 g pumpkin (pelada and diced of 2 cm)
400 g cooked chickpeas (escurridos and enjuagados)
200 g crushed tomato (or puree rústico of tomato)
240 ml vegetable broth (low sodium)
8 g curry powder (suave or medio)
1 g ground allspice
2 g ground cumin
0.5 g ground cinnamon
1 g black pepper (freshly ground)
8 g brown sugar
15 g fresh cilantro (chopped)
5 g habanero chile (whole for perfumar, optional)

Nutrition facts

per serving

540 kcal

Calories

12 g

Protein

77 g

Carbs

22 g

Fat

11 g

Fiber

66 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

No declared allergens

Instructions

1
1. Rinse the jasmine rice under cold water until the water runs almost clear. In a medium saucepan, combine the rice with 200 ml (6.8 oz) coconut milk, 240 ml (1 cup) water, 3 g (1/2 tsp) salt, and the lime zest. Bring to a boil over medium heat.
2
2. Once boiling, reduce to low, cover, and cook the rice for 15 minutes. Turn off the heat and let it rest, covered, for 10 minutes. Fluff with a fork and add 15 ml (1 tbsp) lime juice.
3
3. While the rice cooks, heat 15 ml (1 tbsp) coconut oil in a large skillet or wide pot over medium heat. Add the ripe plantain and brown for 2 to 3 minutes per side until caramelized. Transfer to a plate.
4
4. In the same skillet, add the remaining 15 ml (1 tbsp) coconut oil. Sauté the yellow onion, red bell pepper, and half of the scallions for 4 minutes, stirring often.
5
5. Stir in the garlic, fresh ginger, fresh thyme, curry powder, ground allspice, ground cumin, ground cinnamon, and black pepper. Cook for 1 minute, stirring, to bloom the spices.
6
6. Add the pumpkin, cooked chickpeas, crushed tomato, vegetable broth, the remaining 200 ml (6.8 oz) coconut milk, brown sugar, 5 g (1 tsp) salt, and the whole habanero chile if using for gentle infused heat. Mix well.
7
7. Bring the curry to a gentle simmer, then reduce to medium-low and cook uncovered for 15 to 18 minutes, until the pumpkin is tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.
8
8. Remove the habanero chile and return the browned plantain to the skillet. Add the remaining 15 ml (1 tbsp) lime juice and half of the fresh cilantro. Cook 2 minutes more to blend the flavors.
9
9. Taste and adjust salt if needed. Serve the curry hot over the coconut rice. Finish with the remaining scallions and fresh cilantro on top.
10
10. If you prefer to reheat the recipe in the oven, place it in an oven-safe dish, cover, and warm at 180 °C / 350 °F for 10 to 12 minutes, until heated through.

Chef tips

For a silkier texture, mash a few pumpkin cubes into the sauce at the end of cooking. If you want more heat, finely chop some of the habanero and add it with the garlic and ginger.

Substitutions

You can substitute the pumpkin with sweet potato, and jasmine rice with basmati rice. If you do not have cilantro, use fresh parsley, though the flavor will be less distinctly Caribbean.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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