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–+ servings
Caribbean-Style Plantain Curry

Savory Caribbean-Style Plantain Curry Bursting with Flavor

Experience the vibrant flavors of Caribbean-Style Plantain Curry, a vegan delight of sweet plantains and exotic spices.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Caribbean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 tablespoons coconut oil can substitute with olive oil if preferred
  • 1 onion chopped; yellow or red onions work well
  • 3 cloves garlic minced; fresh garlic is best
  • 1 tablespoon fresh ginger grated; use ground ginger if fresh isn't available
  • 1 Scotch bonnet pepper adjust according to spice tolerance; mild alternatives include jalapeño
  • 1 teaspoon ground turmeric can be swapped with curry powder
  • 1 teaspoon ground cumin coriander can be used for a different flavor
  • 1 teaspoon curry powder consider different blends like yellow or madras
  • 1 teaspoon smoked paprika regular paprika can serve as an easy substitute
  • salt to taste
  • 1 can coconut milk 400ml; almond milk is a lighter alternative
  • 1 cup vegetable broth
  • 1 red bell pepper diced; can replace with yellow or green varieties
  • 1 zucchini chopped; yellow squash can work as a substitute
  • 1 can chickpeas drained; for convenience, canned is best
  • 1 lime juice for brightness; lemon juice can also be a replacement
  • 1 bunch fresh cilantro for garnish; swap with parsley if preferred

Equipment

  • large skillet

Method
 

Step‑by‑Step Instructions
  1. Heat 2 tablespoons of coconut oil in a large skillet over medium heat until it shimmers (about 1-2 minutes).
  2. Add one chopped onion and sauté for 4-5 minutes until translucent, stirring occasionally.
  3. Incorporate 3 minced garlic cloves and 1 tablespoon of freshly grated ginger, along with a finely chopped Scotch bonnet pepper, cooking for 1 minute.
  4. Stir in 1 teaspoon each of ground turmeric, ground cumin, curry powder, smoked paprika, and salt to taste, toasting for about 1 minute.
  5. Pour in 1 can (400ml) of coconut milk and 1 cup of vegetable broth, bringing to a gentle simmer (3-4 minutes).
  6. Add 2 ripe, peeled, and sliced plantains, 1 diced red bell pepper, 1 chopped zucchini, and 1 can of drained chickpeas, stirring gently and simmering for 15-20 minutes.
  7. Once the plantains are soft, remove from heat, stir in the juice of one lime, adjusting salt and seasoning.
  8. Garnish with freshly chopped cilantro and serve warm over rice or roti.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 42gProtein: 10gFat: 18gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 500mgPotassium: 600mgFiber: 10gSugar: 6gVitamin A: 10IUVitamin C: 30mgCalcium: 4mgIron: 15mg

Notes

Enjoy the vibrant flavors and comforting elements of this Caribbean-Style Plantain Curry. Perfect for any meal and can be customized with additional spices or vegetables.

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