Name: Caribbean-Style Plantain Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Caribbean
Ingredients: 3 ripe plantains, peeled and sliced into thick rounds; 1 tablespoon coconut oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1-inch piece of ginger, grated; 1 Scotch bonnet pepper, finely chopped (optional for heat); 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon curry powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt (or to taste); 1 (14 oz) can coconut milk; 1/2 cup vegetable broth or water; 1 red bell pepper, sliced; 1 zucchini, diced; 1 cup chickpeas, cooked or canned (drained and rinsed); Juice of 1 lime; Fresh cilantro, chopped (for garnish)

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Why You’ll Love This Recipe

Caribbean-Style Plantain Curry offers a delightful fusion of sweet, savory, and spicy flavors. The ripe plantains provide natural sweetness that balances the earthy spices, while the coconut milk gives the curry a creamy richness. The addition of chickpeas and fresh vegetables adds heartiness and nutrition, making this dish not only flavorful but also satisfying. With its easy prep and vibrant colors, it’s a fantastic way to bring the flavors of the Caribbean into your kitchen.

Ingredients

For the Curry

3 ripe plantains, peeled and sliced into thick rounds
1 tablespoon coconut oil
1 medium onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
1 Scotch bonnet pepper, finely chopped (optional for heat)
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon curry powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt (or to taste)
1 (14 oz) can coconut milk
1/2 cup vegetable broth or water
1 red bell pepper, sliced
1 zucchini, diced
1 cup chickpeas, cooked or canned (drained and rinsed)
Juice of 1 lime
Fresh cilantro, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Vegetables: Heat coconut oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes.
Cook Aromatics: Stir in garlic, ginger, and Scotch bonnet pepper (if using). Cook for 1 minute until fragrant.
Toast the Spices: Add the turmeric, cumin, curry powder, smoked paprika, and salt. Stir for 1 minute to toast the spices and bring out their flavors.
Add Liquids: Pour in the coconut milk and vegetable broth. Bring to a gentle simmer.
Simmer the Vegetables: Add the sliced plantains, red bell pepper, zucchini, and chickpeas to the skillet. Cover and simmer for 15–20 minutes, or until the plantains are tender.
Finish the Curry: Remove from heat, stir in the lime juice, and adjust seasoning if needed.
Garnish and Serve: Garnish with fresh cilantro and serve hot with rice, roti, or quinoa.

Servings and Timing

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

For Extra Heat: Add more Scotch bonnet pepper or a dash of cayenne pepper for an extra kick of spice.
Add More Veggies: Feel free to include other vegetables like carrots, sweet potatoes, or spinach to make the curry even more hearty.
Vegan Option: This recipe is already plant-based, but you can substitute the vegetable broth with water for a lighter version.
Nutty Twist: Add a handful of toasted cashews or peanuts for an added crunch and richness.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Reheating: Reheat the curry in a skillet over low heat, adding a splash of water or vegetable broth if needed to loosen up the sauce. You can also microwave it for 1-2 minutes.

FAQs

1. Can I use unripe plantains for this recipe?

While ripe plantains are recommended for their sweetness and soft texture, unripe plantains can also work if you prefer a firmer texture in the curry. Just be aware that the flavor will be more savory.

2. Is it possible to make this dish spicier?

Yes, you can adjust the spice level by adding more Scotch bonnet pepper or using a hotter chili pepper, like habanero. Alternatively, add cayenne pepper to the curry to increase the heat.

3. Can I freeze this curry?

Yes, you can freeze the curry for up to 3 months. Let it cool completely before transferring it to an airtight container. When ready to eat, reheat it on the stove, adding a little water or vegetable broth to help it regain its creamy texture.

4. What type of coconut milk should I use?

Use full-fat coconut milk for the creamiest texture, but you can opt for light coconut milk if you’re looking for a lower-fat option. Just keep in mind that the curry may not be as rich.

5. Can I make this recipe ahead of time?

Yes, this curry tastes even better the next day as the flavors have more time to meld. Simply store it in the fridge and reheat when you’re ready to serve.

6. Can I substitute chickpeas with another protein?

Yes, you can use other plant-based proteins such as lentils, tofu, or tempeh. If you’re not vegetarian or vegan, chicken or shrimp could also be added for extra protein.

7. How can I make this dish more filling?

Serve the curry over rice, quinoa, or couscous to make it more filling. Adding a side of roasted vegetables or a simple salad will also complement the meal.

8. Can I adjust the sweetness of the curry?

If you prefer a sweeter curry, you can add a small amount of brown sugar or maple syrup to taste. Alternatively, you can add more plantains for extra sweetness.

9. What can I serve with Caribbean-Style Plantain Curry?

This curry pairs well with basmati rice, roti, or quinoa. You can also serve it with a side of leafy greens or a fresh salad for added nutrition.

10. Is this dish gluten-free?

Yes, this recipe is naturally gluten-free as it does not contain any wheat-based products.

Conclusion

Caribbean-Style Plantain Curry is a deliciously rich and vibrant dish that brings the flavors of the tropics to your table. With its balance of sweet plantains, spicy heat, and creamy coconut milk, it’s a perfect option for anyone looking to explore Caribbean flavors or enjoy a hearty, plant-based meal. Whether you’re preparing it for a weeknight dinner, meal prepping, or serving it at a gathering, this curry is sure to impress and leave you feeling nourished and satisfied.

Caribbean-Style Plantain Curry

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Caribbean-Style Plantain Curry combines sweet, caramelized plantains with coconut milk and bold spices like turmeric, cumin, and curry powder. This vibrant and tropical dish is perfect for a hearty meatless meal, packed with flavor and comfort.

Author: Amy
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Main Course
Method: Simmering
Cuisine: Caribbean
Diet: Vegan

Instructions

Heat coconut oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes.
Stir in garlic, ginger, and Scotch bonnet pepper (if using). Cook for 1 minute until fragrant.
Add the turmeric, cumin, curry powder, smoked paprika, and salt. Stir for 1 minute to toast the spices and bring out their flavors.
Pour in the coconut milk and vegetable broth. Bring to a gentle simmer.
Add the sliced plantains, red bell pepper, zucchini, and chickpeas to the skillet. Cover and simmer for 15–20 minutes, or until the plantains are tender.
Remove from heat, stir in the lime juice, and adjust seasoning if needed.
Garnish with fresh cilantro and serve hot with rice, roti, or quinoa.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat over low heat, adding a splash of water or vegetable broth if needed.

This recipe can be frozen for up to 3 months. Let the curry cool completely before storing in an airtight container.

If you prefer a spicier dish, add more Scotch bonnet pepper or a dash of cayenne pepper.

For a lighter version, substitute vegetable broth with water and skip the coconut milk for a more broth-based curry.

For extra texture, add toasted cashews or peanuts as a garnish.