Name: Caribbean Plantain Curry Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Caribbean
Ingredients: 2 Scallions, chopped; 1 medium onion, chopped; 4 garlic cloves, minced; 2 mixed bell peppers, chopped; 1 tbsp ginger, grated (7g); 6 sprigs of thyme; 1 medium tomato, chopped; 1 medium sized sweet potato, chopped; 2 ripe yellow plantains, sliced and halved; 1 handful of spinach (or callaloo if available); 1 scotch bonnet pepper (optional); 1 tsp ground coriander (2g); 4 pimento berries (allspice); 1 tsp black pepper (2g); 2 tbsp curry powder (12g); 1 tsp Himalayan pink salt (6g), or to taste; 14 oz can of kidney beans, drained (about 1 cup or 200g); 14 oz can of coconut milk (400ml); 2 tbsp coconut oil (28g); 1 cup water (250ml)

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If you’ve ever wanted to dive into a vibrant dish bursting with tropical flavors and heartwarming spices, this Caribbean Plantain Curry Recipe is your new go-to. It perfectly balances the sweetness of ripe plantains and sweet potatoes with the aromatic punch of curry and the creamy richness of coconut milk. Whether you’re looking for a cozy weeknight meal or an exciting introduction to Caribbean cooking, this recipe offers a satisfying, colorful feast that’s both nourishing and deeply comforting.

Ingredients You’ll Need

A black cooking pot with bright red handles sits on a white marbled surface, filled with colorful ingredients. Inside the pot, there are diced onions and green bell peppers mixed together, chopped red bell peppers, a few sprigs of fresh green thyme, several whole black peppercorns scattered across, a cluster of whole and halved cherry tomatoes in bright red, and three piles of powdery spices in yellow, black, and light brown colors. The textures range from soft cooked vegetables to dry spices and fresh herbs, all arranged naturally in the pot. photo taken with an iphone --ar 4:5 --v 7

These ingredients are beautifully simple yet essential, each playing a crucial role in building the rich layers of flavor, texture, and color that make this dish so unforgettable.

Coconut oil (2 tbsp): Provides a luscious, tropical base that enhances the curry spices and softens the veggies.
Scallion (2, chopped): Adds a subtle onion flavor with a fresh, green brightness.
Medium onion (1, chopped): Brings sweetness and depth as it gently cooks down.
Garlic cloves (4, minced): Delivers warmth and pungency, a staple in Caribbean dishes.
Mixed bell peppers (2, chopped): Offer vibrant color and a sweet crunch.
Fresh ginger (1 tbsp, grated): Zesty and aromatic, it adds a little heat and brightness.
Thyme sprigs (6): Give an earthy, herbal note that’s signature in island cooking.
Medium tomato (1, chopped): Provides a slight tang and juicy texture.
Ground coriander (1 tsp): Adds a lemony, floral spice complexity.
Pimento berries (4): Also known as allspice, these create warm, spicy undertones.
Black pepper (1 tsp): Introduces sharp, mild heat to balance flavors.
Curry powder (2 tbsp): The heart of this recipe, it brings that instantly recognizable Caribbean warmth.
Kidney beans (14 oz can or 1 cup drained): A hearty, protein-packed component that soaks up all the curry goodness.
Sweet potato (1 medium, chopped): Adds natural sweetness and creamy texture.
Ripe yellow plantains (2, sliced and halved): The star ingredient, giving a tender, sweet, and slightly starchy bite.
Scotch bonnet (optional): For those who love serious heat, this pepper ignites the dish with authentic Caribbean spice.
Coconut milk (14 oz can): Creates a silky, rich sauce that carries all the flavors beautifully.
Water (1 cup): Helps to simmer everything to a tender perfection without losing creaminess.
Spinach (a handful): Adds a fresh, leafy burst of nutrition and color; callaloo can be used as an alternative.
Himalayan pink salt (1 tsp or to taste): Balances all the flavors with its mild, mineral-rich saltiness.

How to Make Caribbean Plantain Curry Recipe

Step 1: Sauté the Aromatics

Start by melting the coconut oil over low to medium heat in a sturdy non-stick casserole pot, Dutch oven, or large skillet. Add the chopped scallions, onion, and minced garlic. Let them sauté together gently until they become soft, fragrant, and translucent—this base is where the magic begins.

Step 2: Add Peppers and Ginger

Next, toss in the chopped mixed bell peppers and grated ginger. Cook for approximately 5 minutes, allowing the peppers to soften while the ginger infuses that fresh, zesty warmth throughout the dish.

Step 3: Build the Spice Base

It’s time to layer in the herbs and spices. Add the thyme sprigs, chopped tomato, ground coriander, pimento berries, black pepper, and curry powder to the pot. Stir everything together for a couple of minutes until the spices become wonderfully fragrant, releasing those earthy and vibrant aromas that are the heart of this Caribbean Plantain Curry Recipe.

Step 4: Add Main Ingredients and Simmer

Now, mix in the drained kidney beans, chopped sweet potatoes, and the firm sliced plantains. If using, add the whole scotch bonnet for a subtle but powerful kick—it will infuse the curry without overpowering it. Pour in the coconut milk and water, then bring everything to a rolling boil. Cover the pot, reduce heat to medium-low, and allow it to simmer for about 25 minutes until the sweet potatoes and plantains are tender and the flavors have melded deliciously.

Step 5: Incorporate Greens and Season

Five minutes before the curry finishes cooking, gently fold in the spinach (or callaloo if you have it) to add a fresh, leafy vibrancy. Sprinkle in the Himalayan pink salt and adjust any seasoning to your taste. If your plantains are very soft and ripe, add them in the last 5 to 10 minutes instead to avoid them turning mushy.

How to Serve Caribbean Plantain Curry Recipe

The image shows a round gray pot filled with a colorful stew placed on a white marbled surface. Inside the pot, there are three main visible layers: a base layer of thick yellow-orange broth, large chunks of orange squash and some pieces of bright red kidney beans scattered throughout, with green herbs and leafy vegetables mixed in for texture. The stew also contains small red cherry tomatoes and some visible sprigs of fresh thyme on top, adding a touch of green. A white and teal checkered cloth with red threads is casually placed next to the pot. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

This dish shines with simple garnishes that complement its tropical flavor profile. Fresh cilantro or chopped parsley adds brightness, while a squeeze of lime juice over the top can provide a lovely citrus contrast. For an extra touch, a dollop of cooling yogurt or coconut cream can mellow the spices perfectly.

Side Dishes

Serve this hearty Caribbean Plantain Curry Recipe alongside fluffy white rice, steamed quinoa, or warm roti bread. These sides soak up the flavors beautifully and make for a balanced, fulfilling meal. A crisp green salad or pickled vegetables offer refreshing counterpoints that round out the experience.

Creative Ways to Present

For a fun twist, serve the curry inside a hollowed-out bell pepper or alongside bread dumplings called “cuttie buns” for an authentic Caribbean touch. You can also layer it over a sweet potato mash to intensify the comfort factor, or even stuff it into flatbreads for a vibrant curry wrap that’s perfect for taking lunch on the go.

Make Ahead and Storage

Storing Leftovers

This Caribbean Plantain Curry Recipe tastes even better the next day once the flavors have had more time to marry. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to cool the curry before sealing it to keep everything fresh and flavorful.

Freezing

Want to save this vibrant dish for longer? It freezes wonderfully. Transfer cooled portions into freezer-safe containers or heavy-duty zip bags, removing as much air as possible. It will keep well for up to 2 months, making it an excellent make-ahead meal for busy days.

Reheating

When reheating, thaw frozen curry overnight in the fridge for best results. Warm it gently over medium heat on the stove, stirring occasionally, to preserve texture without drying it out. Adding a splash of coconut milk or water can revive the creamy sauce and keep the curry luscious.

FAQs

Can I make this Caribbean Plantain Curry Recipe vegan?

Absolutely! This recipe is naturally vegan, relying on plant-based ingredients like coconut milk, beans, and vegetables. Just ensure any sides or garnishes you choose are vegan-friendly to keep it entirely plant-based.

How spicy is this recipe?

The spiciness depends on your use of the scotch bonnet pepper, which is quite hot. If you prefer a milder curry, omit the scotch bonnet or remove it early during cooking to reduce heat while preserving flavor.

What if I can’t find callaloo?

No worries! Spinach is the perfect substitute for callaloo, providing similar color, texture, and nutrition. Both add a fresh, leafy element to the curry that lifts the dish beautifully.

Can I use green plantains instead of yellow?

You can, but green plantains are much firmer and less sweet than ripe yellow ones. If you prefer a sweeter, softer contrast in the curry, ripe yellow plantains are the way to go. Green can work, but expect a starchier texture.

Is there a way to make this recipe quicker?

While this curry takes time to let flavors develop and ingredients soften, prepping ingredients ahead and using canned beans and pre-chopped veggies can shave down your hands-on time. A pressure cooker can also speed up the cooking process with careful timing.

Final Thoughts

This Caribbean Plantain Curry Recipe is a vibrant celebration of bold, comforting flavors wrapped in creamy coconut goodness. It’s the kind of dish that feels like a warm hug after a long day and brings sunshine to your plate any time of year. I truly hope you enjoy making and sharing it with your loved ones as much as I do.