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Caribbean Plantain Curry Recipe

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3.8 from 11 reviews

  • Author: Chef
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This vibrant Caribbean Plantain Curry is a hearty and flavorful dish packed with tender plantains, sweet potatoes, kidney beans, and a medley of aromatic spices simmered in rich coconut milk. Perfect for a comforting meal that brings the tropical flavors of the Caribbean to your table, this recipe is ideal for vegetarians looking for a nourishing and satisfying curry bursting with color and spice.

Ingredients

Vegetables and Herbs

  • 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)

Spices and Seasonings

  • 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

Canned and Refrigerated Items

  • 14 oz can of kidney beans, drained (about 1 cup or 200g)
  • 14 oz can of coconut milk (400ml)

Oils and Liquids

  • 2 tbsp coconut oil (28g)
  • 1 cup water (250ml)

Instructions

  1. Heat the oil: In a sturdy non-stick casserole pot, Dutch oven, or large skillet, melt the coconut oil over low to medium heat, preparing the base for sautéing your aromatic ingredients.
  2. Sauté aromatics: Add the chopped scallions, onions, and minced garlic to the hot oil. Cook until the onions become soft and translucent, allowing their flavors to develop fully.
  3. Add peppers and ginger: Stir in the chopped bell peppers and grated ginger, cooking for about 5 minutes until the peppers soften, infusing the curry with a fragrant base.
  4. Mix in spices and herbs: Add the thyme sprigs, chopped tomato, ground coriander, pimento berries, black pepper, and curry powder to the vegetables. Stir continuously for about 2 minutes until the spices release their aromas.
  5. Add main ingredients: Incorporate the kidney beans, chopped sweet potato, and firm plantain slices (reserve adding overly ripe plantain for later), along with the optional scotch bonnet pepper, coconut milk, and water. Stir everything together evenly.
  6. Simmer the curry: Bring the curry to a rolling boil, then cover with a lid and reduce heat to medium-low. Let it simmer gently for about 25 minutes until the sweet potatoes and plantains are tender and flavors meld.
  7. Add greens and season: Five minutes before the end of cooking, carefully fold in the handful of spinach and sprinkle in the Himalayan pink salt. Adjust seasoning as needed to taste.
  8. Handle ripe plantains: If using soft, overripe plantains, add them in the last 5 to 10 minutes of cooking to prevent them from turning mushy, ensuring they retain a pleasant texture.

Notes

  • Use firm yellow plantains for better texture; overripe plantains should be added late in cooking to avoid mushiness.
  • The scotch bonnet pepper is optional; include it for authentic heat or omit to reduce spiciness.
  • This curry pairs well with steamed rice, roti, or flatbread for a complete meal.
  • Adjust salt and spice levels according to personal preference for best taste.
  • Callaloo can be substituted for spinach if you want a more traditional Caribbean flavor.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Caribbean

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