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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.

Ingredients

Scale

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

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