Plantain casserole

    50 min

    From the 'banana-potatoes' as I have often attempted to describe them, an easy, tasty and satisfying meal. Can be frozen for a few months or kept in the fridge for 5 days.

    London, England, UK
    1 person made this

    Serves: 3 

    • 2 plantains (green or yellow)
    • 2 onions
    • 2 teaspoons (or half and half with water) vegetable or olive oil
    • 1 vegetable stock cube
    • 600ml boiling water, or to cover
    • 1 teaspoon dried thyme
    • 600g spinach
    • 1/2 teaspoon salt

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Make long, shallow cuts down the plantain and soak in warm water for 5 minutes. Then chop off each end and peel off the skin.
    2. In a non-stick saucepan, fry the onion in the oil for 6 minutes, on a medium heat, stirring occasionally. Meanwhile, chop the plantain into bite-sized chunks. Mix the veg stock cube with boiled water in a jug, ready to pour.
    3. When the onion is soft, add the thyme, salt and plantain and cover with the premixed hot veg stock. Bring to the boil, then cover and simmer for 25 minutes.
    4. Add the spinach (if it's frozen, defrost it or add it earlier), turn up the heat slightly and leave uncovered for 5 to 10minutes. Season to taste and serve on its own or with boiled or steamed vegetables.


    If you don't have enough plantain, potatoes can be substituted - might want to use a bit more seasoning to add to the flavour though.

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