Caribbean-Style Plantain Curry Recipe

Introduction

Caribbean-Style Plantain Curry is a vibrant and flavorful dish that brings together sweet plantains and warm spices in a creamy coconut sauce. Perfect for a comforting meal, this curry is both hearty and wholesome, ideal for anyone looking to explore Caribbean-inspired flavors at home.

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. Step 1: Heat coconut oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes.
2. Step 2: Stir in garlic, ginger, and Scotch bonnet pepper if using. Cook for 1 minute until fragrant.
3. Step 3: Add turmeric, cumin, curry powder, smoked paprika, and salt. Stir continuously for 1 minute to toast the spices and enhance their flavors.
4. Step 4: Pour in the coconut milk and vegetable broth. Bring the mixture to a gentle simmer.
5. Step 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 when pierced with a fork.
6. Step 6: Remove the skillet from heat. Stir in the lime juice and taste the curry, adjusting seasoning if necessary.
7. Step 7: Garnish with fresh chopped cilantro and serve hot with rice or roti for a complete meal.

Tips & Variations

• For a milder curry, omit the Scotch bonnet pepper or replace it with a small amount of bell pepper.
• Try adding other vegetables like sweet potatoes or spinach for added texture and nutrition.
• If you prefer a thicker curry, simmer uncovered for the last few minutes to reduce the liquid.
• Use canned chickpeas for convenience, but feel free to cook dried chickpeas ahead of time for a fresher taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth if the curry becomes too thick. This dish can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry vegan?

Yes, this recipe is already vegan since it uses plant-based ingredients like coconut milk and vegetable broth.

What can I substitute for Scotch bonnet pepper if I don’t have one?

You can use other hot peppers like habanero or serrano, or simply omit the pepper altogether for a milder curry. Adding a pinch of cayenne pepper can also add heat without changing the flavor too much.

Caribbean-Style Plantain Curry Recipe

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4.4 from 119 reviews

This Caribbean-Style Plantain Curry is a rich, flavorful vegan dish featuring tender ripe plantains simmered in a creamy coconut milk curry spiced with turmeric, cumin, and Scotch bonnet pepper. Enhanced with a medley of vegetables and chickpeas, this hearty curry offers a perfect balance of spice, sweetness, and creaminess, ideal served with rice or roti for a comforting, tropical-inspired meal.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Caribbean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main 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. Sauté Aromatics: Heat coconut oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes, to develop a flavorful base for the curry.
2. Add Garlic, Ginger, and Pepper: Stir in the minced garlic, grated ginger, and finely chopped Scotch bonnet pepper if using. Cook for 1 minute until fragrant to enhance the curry’s aromatic profile.
3. Toast Spices: Add the ground turmeric, cumin, curry powder, smoked paprika, and salt. Stir constantly for 1 minute to toast the spices, unlocking their flavors.
4. Add Liquids: Pour in the coconut milk and vegetable broth. Bring the mixture to a gentle simmer to prepare for cooking the plantains and vegetables.
5. Simmer Plantains and Vegetables: Add the sliced plantains, red bell pepper slices, diced zucchini, and chickpeas to the skillet. Cover and let simmer for 15–20 minutes, or until plantains are tender and the flavors meld together.
6. Finish and Adjust Seasoning: Remove the skillet from heat, stir in the lime juice, and adjust the salt or spices to taste to brighten and balance the curry.
7. Garnish and Serve: Garnish the curry with freshly chopped cilantro and serve hot with rice or roti for a complete Caribbean-inspired meal.

Notes

• Scotch bonnet pepper can be omitted or reduced for less heat.
• Use firm ripe plantains for optimal sweetness and texture.
• If you prefer a thicker curry, simmer uncovered for the last 5 minutes to reduce the sauce.
• Feel free to add other vegetables like spinach or carrots for variety.
• Leftovers keep well in the refrigerator for 3-4 days and can be reheated gently on the stovetop.

Keywords: Caribbean plantain curry, vegan curry, coconut milk curry, plantain recipes, Caribbean cuisine, chickpea curry, tropical curry