Vegan Caribbean Bowl

I have a new favorite bowl, guys, and I can't stop eating. Because this Caribbean Bowl with Chickpea Curry, Roasted Plantains and Coconut Rice is just that good.

The rice is coconutty and fragrant with herbs and spiked with one of the spiciest peppers around but still mellow but delicious, the chickpea curry is fiery and full of flavor, and the roasted plantains, with a golden, crunchy bite that melts into soft sweetness, round out the meal perfectly.

I love Caribbean flavors and this is exactly the kind of food I crave when I am busy at home or at work. Taking a few minutes to myself, this bowl in hand, is just that satisfying comfort-food experience I need to get me recharged and ready to get stuff done.

This recipe takes no more than an hour to put together, and probably less if you multi-task efficiently (which I don't), and is quite straightforward. Most of the ingredients are likely already in your pantry if you make Indian or Caribbean food somewhat regularly.

There are three distinct recipes here that work great as a bowl, but if you don't want to make a bowl, cook them individually at separate times by all means. The curry goes great with plain rice, and the roasted plantains make the perfect side or snack for any meal (you can also use my baked plantain fries in this bowl). The coconut rice can be eaten by itself as a meal.

Ingredients for Vegan Caribbean Bowl:

For the rice:

• Rice. A long grain like jasmine or basmati works best
• Coconut milk. I used the kind that comes in a carton here, not the canned one.
• Onion.
• Garlic
• Scotch bonnet or habanero pepper (you will need just a small piece. When I buy habaneros I freeze them rightaway and cut out a little piece as needed. They last a long time this way)
• Thyme
• Ground cloves
• Oil
• Salt

For curry:

• Chickpeas. Use canned or dry. If using dry, preferably soak them overnight and then cook until tender. You can also do this in an Instant Pot. I soak the beans for about an hour, then cook them for 3o minutes at high pressure. Wait for a natural release or quick release 20 minutes after cooking has ended.
• Onions
• Scotch bonnet or habanero pepper
• Garlic
• Potatoes
• Thyme
• Cilantro
• Coriander seeds
• Cumin seeds
• Black peppercorns
• Turmeric
• Fennel seeds
• Mustard seeds
• Fenugreek seeds
• Vegetable oil

For plantains:

• Plantains (these should be slightly ripe but not mushy. You can tell they are ripening when the skin starts to get black or brown spots and turns yellow from green)
• Adobo seasoning (or use a mix of oregano, garlic powder, onion powder, salt and ground black pepper)
• Paprika
• Garlic powder
• Vegetable oil

Tips for making the perfect vegan Caribbean Bowl:

• Start out by getting your ingredients together. It might look like a long list above, but many of the ingredients are common to the curry and the rice.
• You can use either canned or dry chickpeas, but your chickpeas need to be tender and ready to eat when they go into the curry.
• Cook the rice according to instructions and do not get tempted to open the pot and take a peek halfway through cooking. That way you'll have the perfect coconut rice.
• Cut your plantain into even sized pieces, so they roast together into perfect doneness.

Related recipes

• Coconut Rice
• Chana Masala
• Curried Chickpeas Bowl with Turmeric Rice and Garlicky Chard
• Sesame Soba Noodle Bowl with Spinach and Tofu
• Vegan Crack Chili Tofu Noodle Bowls
• Chickpea Curry, South Indian Style