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Savory Plantain and Lentil Skillet with Spiced Coconut Cream
Discover a quick and easy plantain and lentil skillet dinner with spiced coconut cream. A wholesome and unique meal ready in under 30 minutes!
In the world of quick and easy dinners, finding a dish that truly stands out can be a delightful challenge. Our Savory Plantain and Lentil Skillet with Spiced Coconut Cream offers a vibrant, colorful meal that's not only delicious but also packed with nutrients. Utilizing plantains, a beloved staple in many tropical cuisines, paired with protein-rich lentils, this dish is both filling and energizing.
What makes this recipe truly shine is its unique flavor profile. The sweetness of ripe plantains is beautifully balanced by the earthiness of lentils and the creamy, spiced coconut sauce that ties everything together. This skillet meal is perfect for those busy weeknights when you crave something wholesome yet unique, ready in just under 30 minutes.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
420 kcal
per serving
Cuisine
Mexican
Discover a quick and easy plantain and lentil skillet dinner with spiced coconut cream. A wholesome and unique meal ready in under 30 minutes!
Ingredients
- • ripe plantains: 2, peeled and sliced
- • cooked lentils: 1 cup
- • coconut milk: 1 cup
- • olive oil: 2 tablespoons
- • cumin seeds: 1 teaspoon
- • ground turmeric: 1/2 teaspoon
- • fresh ginger: 1 tablespoon, grated
- • garlic: 2 cloves, minced
- • red onion: 1, finely chopped
- • fresh cilantro: 1/4 cup, chopped
- • lime: 1, juiced
- • salt: to taste
- • black pepper: to taste
Instructions
- 1 Heat the olive oil in a large skillet over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
- 2 Add the chopped red onion, grated ginger, and minced garlic to the skillet. Sauté for 2-3 minutes until the onion becomes translucent.
- 3 Stir in the sliced plantains and cook for 5 minutes, allowing them to caramelize lightly. Add the cooked lentils and mix well.
- 4 In a small bowl, combine the coconut milk, ground turmeric, salt, and black pepper. Pour this mixture over the plantains and lentils in the skillet.
- 5 Simmer for 10 minutes, stirring occasionally, until the sauce thickens and the flavors meld together. Finish with a squeeze of lime juice and a sprinkle of fresh cilantro.
Serving Suggestions
- • To complete this meal, serve the savory plantain and lentil skillet alongside a simple green salad topped with sliced avocado and a lemon vinaigrette. For an added touch of freshness, garnish with extra cilantro and lime wedges. A light, crisp white wine or a refreshing coconut water pairs beautifully, enhancing the tropical notes of the dish. For those looking to add a bit more substance, consider pairing with a side of quinoa or brown rice. These grains complement the creamy coconut sauce and provide an additional source of fiber and nutrients, making the meal more satisfying.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the dish's vibrant flavors and creamy texture, reheat gently on the stovetop over low heat, adding a splash of coconut milk if needed to loosen the sauce. Avoid microwaving, as it may cause the plantains to become mushy.
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