35 Mins 
Serves 4 
A warming, hearty stew full of vegetables and tender green plantain chunks. Perfect for cooler days and naturally gluten-free.
Ingredients
- 3 green plantains, peeled and cut into chunks
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red pepper, diced
- 1 tomato, chopped
- 1 tsp paprika
- 750 ml vegetable stock
- 2 tbsp olive oil
- Salt & pepper
Method
- Heat oil in a large saucepan. Sauté onion, garlic, and pepper until softened.
- Add tomato and paprika; cook for 2 minutes.
- Stir in the plantains and pour over the vegetable stock.
- Simmer for 20–25 minutes, until the plantains are tender and the broth thickened.
- Season to taste and serve with rice or crusty bread.
- Bonus Tip: Add a handful of spinach or kale in the last few minutes of cooking for extra colour and nutrients.
