Whole30 Plantain Pottage
Dive into a bowl of hearty comfort with this Whole30 Plantain Pottage, a wholesome and nutrient-packed dish bursting with vibrant flavors and creamy textures. This recipe reimagines traditional plantain pottage with a Whole30 twist, featuring ripe plantains simmered in a fragrant blend of garlic, ginger, and spices, then enriched with unsweetened coconut milk for a luscious finish. Perfectly balanced with fresh baby spinach and garnished with chopped cilantro, this meal is gluten-free, dairy-free, and packed with vitamins and fiber. Ready in under an hour, it’s the ideal choice for a satisfying weeknight dinner that aligns with clean eating goals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces ripe plantains
- 2 tablespoons olive oil
- 1 large onion
- 3 pieces garlic cloves
- 1 large red bell pepper
- 2 medium tomatoes
- 1 inch ginger
- 4 cups vegetable broth
- 1 cup coconut milk (unsweetened)
- 2 cups baby spinach
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup chopped cilantro
Instructions
Peel the plantains and cut them into 1-inch cubes. Set aside.
Dice the onion and bell pepper, mince the garlic, chop the tomatoes, and grate the ginger.
In a large pot, heat olive oil over medium heat.
Add the diced onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic, ginger, and diced red bell pepper. Cook for another 2 minutes.
Add the chopped tomatoes and cook for an additional 3 minutes until they begin to soften.
Stir in the cumin, coriander, salt, and black pepper. Cook for 1 minute until the spices are fragrant.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to a simmer, add the cubed plantains, and cover the pot. Cook for 20-25 minutes until the plantains are tender.
Once the plantains are cooked, use a wooden spoon to slightly mash some of the plantains in the pot, creating a thicker consistency.
Stir in the coconut milk and bring the mixture back to a gentle simmer.
Add the baby spinach and cook for an additional 2-3 minutes until wilted.
Taste and adjust seasoning if necessary.
Garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
2376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.5 g | 128% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4742 mg | 206% | |
| Total Carbohydrate | 376.8 g | 137% | |
| Dietary Fiber | 46.8 g | 167% | |
| Total Sugars | 162.5 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 7700 mg | 164% | |
*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.
