Keto Plantain Pottage
Elevate your keto cooking with this flavorful Keto Plantain Pottage—a hearty and nutritious twist on the classic plantain dish that’s perfect for low-carb enthusiasts. This recipe combines unripe green plantains with finely chopped cauliflower to create a satisfying base, while the rich coconut milk and aromatic spices like curry powder and thyme infuse every bite with bold, comforting flavors. Packed with nutrient-dense ingredients such as spinach, red bell pepper, and scotch bonnet pepper, this dish is a vibrant and wholesome delight that’s both gluten-free and dairy-free. Quick to prepare and simmered to perfection, it’s a showstopper served as a warming main course or paired as a side dish. Garnished with fresh cilantro for a burst of brightness, Keto Plantain Pottage proves that low-carb meals can be indulgent, flavorful, and utterly delicious.
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Recipe Information
Ingredients
- 2 medium unripe green plantains
- 1 medium head cauliflower
- 2 tablespoons coconut oil
- 1 medium onion
- 2 garlic cloves
- 1 inch piece ginger
- 1 medium red bell pepper
- 1 small scotch bonnet pepper
- 1 cup coconut milk
- 2 cups water
- 2 cups spinach
- 1 teaspoon thyme
- 1 teaspoon curry powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh cilantro
Instructions
Peel the plantains and cut them into bite-sized cubes. Set aside.
Cut the cauliflower into florets and chop into small pieces resembling rice or small cubes.
Chop the onion, mince the garlic and ginger, and chop the red bell pepper and scotch bonnet pepper. Be cautious with the scotch bonnet pepper as it is very spicy.
In a large pot, heat the coconut oil over medium heat.
Add the onion, garlic, and ginger to the pot and sauté until the onion becomes translucent, about 3-4 minutes.
Add the red bell pepper and scotch bonnet pepper, and continue to sauté for another 2 minutes.
Add the plantains and cauliflower to the pot, stirring everything together.
Pour in the coconut milk and water, and add the thyme, curry powder, salt, and black pepper. Stir to combine.
Allow the mixture to come to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the plantains are tender.
Add the spinach and let it cook for another 5 minutes until wilted.
Taste and adjust seasoning if necessary.
Garnish with fresh cilantro before serving.
Serve warm and enjoy your Keto Plantain Pottage!
Nutrition Facts
Calories |
301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1055 mg | 46% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 26.6 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1663 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
