Heat coconut milk in a large saucepan over medium-low heat.

Add onion, garlic, red bell pepper, vegan bouillon, thyme, basil, turmeric.

Bring the mixture to a simmer and cook for about 3 minutes.

Add water and bring the pot to a boil, then reduce heat to a simmer. Meanwhile, prepare the dumplings.

Peel green plantains by cutting the ends off, making a vertical cut just beneath the skin to reveal the white flesh, and prying the skin off using a knife. You can also peel the plantain with a knife if the skin isn’t quickly pulling away from the plantain. Discard the skin.

Using a box grater, rub the plantain up and down the most minor holes until all of it is grated.

Place the grated plantain in a bowl, add flour and salt, and mix to combine. Add the water and knead the mixture to form a dough ball. If your dough is too sticky, you can add extra flour, and if all the flour is not incorporated, add a little water.

Divide the dough into equal parts to form about 9 or 10 balls. Take each ball and flatten it into disks about 1/2 an inch in thickness.

Drop the dumplings in the simmering stew, making sure that there is enough liquid to cover the dumplings, or at least partially covering them. Add a little more water if there is not enough liquid.

Cover the pot and cook the dumplings for 15 minutes, then flip the dumplings and cook for another 10-15 minutes.

You may need to add extra water again, depending on the consistency you desire. Add salt to taste, and serve.