Low Carb Plantain Pottage
Experience a flavorful twist on traditional pottage with this Low Carb Plantain Pottage—a hearty, nutritious dish brimming with bold, vibrant flavors. This recipe swaps heavy starches for ripe plantains, creating a naturally sweet and creamy base balanced by savory spices like cumin, paprika, and a hint of cayenne pepper for subtle heat. Fresh spinach adds a pop of color and nutrition, while coconut milk and vegetable broth provide a rich, luscious texture. Finished with a squeeze of zesty lime and fresh cilantro, this one-pot meal is gluten-free, dairy-free, and perfect for plant-based diets. Ready in just 45 minutes, this quick yet satisfying dish is ideal for busy weeknights or a cozy dinner bursting with tropical flair.
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Recipe Information
Ingredients
- 3 medium ripe plantains
- 3 tablespoons olive oil
- 1 large, chopped onion
- 3 minced garlic cloves
- 1 large, chopped red bell pepper
- 2 medium, chopped fresh tomatoes
- 1 cup vegetable broth
- 1 cup coconut milk
- 2 cups fresh spinach
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 for juice lime
- 0.25 cup, chopped fresh cilantro
Instructions
Peel the ripe plantains and slice them into thick rounds about 1 inch thick.
Heat olive oil in a large pot over medium heat.
Add chopped onions and sauté for 2-3 minutes until they begin to soften.
Add minced garlic and chopped red bell pepper, and continue to sauté for another 2 minutes.
Stir in chopped tomatoes and cook until they begin to break down, about 3 minutes.
Pour in the vegetable broth and coconut milk, and stir to combine.
Add ground cumin, paprika, cayenne pepper, salt, and black pepper. Mix well.
Add the sliced plantains to the pot, ensuring they are submerged in the liquid.
Bring the mixture to a gentle simmer, cover the pot, and let it cook for 15 minutes, or until the plantains are tender.
Add the fresh spinach leaves and cook for an additional 3-5 minutes until the spinach wilts.
Squeeze fresh lime juice over the pottage and stir in chopped cilantro.
Taste and adjust seasoning if necessary. Serve hot.
Nutrition Facts
Calories |
1528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3062 mg | 133% | |
| Total Carbohydrate | 279.1 g | 101% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 132.5 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 5094 mg | 108% | |
*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.
