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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.

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)

Instructions

  1. Heat coconut oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes.
  2. Stir in garlic, ginger, and Scotch bonnet pepper (if using). Cook for 1 minute until fragrant.
  3. Add the turmeric, cumin, curry powder, smoked paprika, and salt. Stir for 1 minute to toast the spices and bring out their flavors.
  4. Pour in the coconut milk and vegetable broth. Bring to a gentle simmer.
  5. 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.
  6. Remove from heat, stir in the lime juice, and adjust seasoning if needed.
  7. 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.

Nutrition

Find it online: https://chocolatecoveredamy.com/caribbean-style-plantain-curry/