Description
Caribbean-style Plantain Curry is a vibrant and hearty vegan dish that blends the sweetness of ripe plantains with warm, aromatic spices and creamy coconut milk. It’s a comforting and flavorful curry perfect for weeknight dinners.
Ingredients
Units
Scale
- 2 ripe plantains, peeled and sliced into thick rounds
- 2 tbsp coconut oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 Scotch bonnet pepper, seeded and chopped (optional for heat)
- 1 tbsp curry powder
- 1/2 tsp turmeric
- 1/2 tsp ground allspice
- 1/2 tsp ground thyme
- 1 can (13.5 oz) coconut milk
- 1/2 cup vegetable broth
- 1 cup chopped tomatoes (fresh or canned)
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Heat coconut oil in a large skillet or saucepan over medium heat.
- Add chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in garlic, ginger, and Scotch bonnet pepper (if using), and cook for 1-2 minutes until fragrant.
- Add curry powder, turmeric, allspice, and thyme. Cook for another 1 minute to toast the spices.
- Stir in chopped tomatoes and cook for 3-4 minutes until slightly broken down.
- Pour in coconut milk and vegetable broth. Bring to a gentle simmer.
- Add plantain slices and season with salt and pepper. Cover and simmer for 15-20 minutes, or until plantains are tender and the sauce has thickened slightly.
- Garnish with fresh cilantro or parsley before serving. Serve hot with rice or roti.
Notes
- Use yellow-ripe plantains for the best balance of sweetness and texture.
- Adjust spice level by adding more or less Scotch bonnet pepper.
- This dish pairs well with jasmine rice, quinoa, or flatbreads.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 10g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg