Go Back
–+ servings
Caribbean-style Plantain Curry

Vibrant Caribbean-style Plantain Curry for a Cozy Evening

Delightful Caribbean-style Plantain Curry combining sweet plantains and rich coconut milk for a comforting meal. Perfect for cozy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Caribbean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Curry Base
  • 2 tablespoons Vegetable Oil Can be substituted with canola or coconut oil.
  • 1 medium Onion, Chopped Shallots can be a good alternative.
  • 3 cloves Garlic, minced Fresh garlic is best.
  • 1 inch Ginger, grated Ginger paste works in a pinch.
  • 1 teaspoon Ground Turmeric Fresh turmeric is a vibrant substitute.
  • 1 teaspoon Ground Cumin No direct substitute; omit if needed.
  • 1 teaspoon Ground Coriander Curry powder can replace it if necessary.
  • 1 teaspoon Paprika Smoked paprika adds a unique twist.
  • 1/2 teaspoon Ground Cinnamon Feel free to omit if preferred.
  • 1/4 teaspoon Cayenne Pepper Adjust according to spice preference.
  • 2 ripe Plantains, sliced Slice into ½-inch rounds.
Sauce
  • 1 cup Coconut Milk Almond milk is a non-dairy option.
  • 1 cup Vegetable Broth Water can work in a hurry.
  • 1 large Tomato, chopped Canned diced tomatoes are a handy substitute.
  • 1 tablespoon Brown Sugar Honey or maple syrup will do in a pinch.
  • 1 teaspoon Salt Adjust to taste.
  • 1/2 teaspoon Black Pepper Adjust to taste.
Garnishes
  • 1/4 cup Chopped Cilantro Parsley can be used as an alternative.
  • 1 tablespoon Lime Juice Lemon juice can also be used.
  • 2 tablespoons Chopped Scallions Chives can be substituted or omitted.

Equipment

  • large skillet

Method
 

Cooking Steps
  1. Heat vegetable oil in a large skillet over medium heat until shimmering.
  2. Add chopped onion and sauté for about 5 minutes until translucent.
  3. Incorporate minced garlic and grated ginger, stir for 2 minutes until fragrant.
  4. Stir in ground turmeric, cumin, coriander, paprika, cinnamon, and cayenne pepper; cook for 1 minute.
  5. Add sliced plantains, coating them well in the spice mixture.
  6. Pour in coconut milk and vegetable broth, stirring to combine; bring to a gentle simmer.
  7. Add chopped tomato, brown sugar, salt, and black pepper; stir until mixed.
  8. Let the curry simmer for 15 to 20 minutes, stirring occasionally.
  9. Remove from heat and mix in chopped cilantro and lime juice.
  10. Garnish with chopped scallions and serve hot.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 48gProtein: 4gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 550mgPotassium: 680mgFiber: 6gSugar: 10gVitamin A: 5IUVitamin C: 30mgCalcium: 6mgIron: 10mg

Notes

This dish pairs well with rice, quinoa, or naan, making it perfect for casual dinners or entertaining guests.

Tried this recipe?

Let us know how it was!