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Caribbean-Style Plantain Curry Recipe

Caribbean-Style Plantain Curry Recipe
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★★★★★

5.2 from 28 reviews

A vibrant and flavorful Caribbean-style plantain curry featuring ripe plantains simmered in a creamy coconut milk sauce with aromatic spices, fresh vegetables, and chickpeas. This hearty and comforting dish is perfect for a vegan or vegetarian meal and serves beautifully with rice or roti.

Ingredients

Scale

Vegetables & Fruits

  • 3 ripe plantains, peeled and sliced into thick rounds
  • 1 medium onion, finely chopped
  • 1 red bell pepper, sliced
  • 1 zucchini, diced
  • 1 Scotch bonnet pepper, finely chopped (optional for heat)
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)

Spices & Seasonings

  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt (or to taste)
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated

Liquids & Oils

  • 1 tablespoon coconut oil
  • 1 (14 oz) can coconut milk
  • 1/2 cup vegetable broth or water

Legumes

  • 1 cup chickpeas, cooked or canned (drained and rinsed)

Instructions

  1. Prepare the aromatics: Heat coconut oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes.
  2. Add garlic, ginger and Scotch bonnet pepper: Stir in the minced garlic, grated ginger, and finely chopped Scotch bonnet pepper (if using). Cook for 1 minute until fragrant to release their flavors.
  3. Toast the spices: Mix in ground turmeric, cumin, curry powder, smoked paprika, and salt. Stir continuously for about 1 minute to toast the spices, enhancing their aroma and taste.
  4. Add liquids: Pour in the coconut milk and vegetable broth. Bring the mixture to a gentle simmer to combine the flavors and create a rich sauce.
  5. Cook the vegetables and plantains: Add sliced plantains, red bell pepper, zucchini, and chickpeas to the skillet. Cover and simmer for 15–20 minutes, or until the plantains are tender and the vegetables are cooked through.
  6. Finish and season: Remove the skillet from heat, stir in fresh lime juice, and adjust salt or seasoning as needed for balance.
  7. Garnish and serve: Sprinkle chopped cilantro over the curry and serve hot alongside steamed rice or warm roti for a complete meal.

Notes

  • For less heat, omit the Scotch bonnet pepper or substitute with a milder chili.
  • If coconut milk is too thick, add extra vegetable broth or water to reach desired consistency.
  • This curry can be made ahead and reheated; flavors deepen with time.
  • Serve with your choice of grains such as jasmine rice, basmati rice, or whole wheat roti.
  • The recipe is naturally vegan and gluten free.

Nutrition

Keywords: Caribbean plantain curry, vegan curry recipe, plantain recipes, chickpea curry, coconut milk curry, gluten free vegan dinner

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