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Caribbean-style Plantain Curry

Caribbean-style Plantain Curry: A Tropical Delight for Dinner

This Caribbean-style Plantain Curry beautifully combines sweet ripe plantains with a rich curry sauce, making it a healthy, plant-based delight.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Caribbean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Curry Ingredients
  • 2 tablespoons vegetable oil swap with coconut oil for a twist
  • 1 medium onion chopped, shallots can be used for milder taste
  • 2 cloves garlic minced, fresh garlic is preferred
  • 1 tablespoon ginger grated, ground ginger can be substituted
  • 1 teaspoon ground turmeric can omit for a lighter taste
  • 1 teaspoon ground cumin ground coriander is a substitute
  • 1 teaspoon ground coriander infuses a bright citrusy flavor
  • 1 teaspoon paprika smoked paprika adds a unique flavor
  • ¼ teaspoon ground cinnamon provides warmth and sweetness
  • ½ teaspoon cayenne pepper adjust to taste
  • 1 can coconut milk for creaminess, can substitute almond milk
  • 1 cup vegetable broth chicken broth can be used for non-vegan diets
  • 1 medium tomato chopped, adds freshness
  • 2 tablespoons brown sugar can use coconut sugar
  • to taste salt
  • to taste black pepper
  • ¼ cup cilantro chopped, omit if not preferred
  • ½ tablespoon lime juice adds brightness
  • 2 ripe plantains sliced into ½-inch rounds

Equipment

  • Large skillet

Method
 

Cooking Instructions
  1. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
  2. Add 1 chopped medium onion and sauté for about 5 minutes until softened.
  3. Mix in 2 minced garlic cloves and 1 tablespoon of grated ginger. Cook for another 2 minutes.
  4. Stir in 1 teaspoon each of ground turmeric, cumin, coriander, paprika, along with a pinch of ground cinnamon and cayenne pepper. Cook for 1 minute.
  5. Slice 2 ripe plantains and add to the skillet, stirring to coat.
  6. Pour in 1 can of coconut milk and 1 cup of vegetable broth, stirring well.
  7. Add 1 chopped tomato, 2 tablespoons of brown sugar, and season with salt and black pepper.
  8. Allow the curry to simmer uncovered for 15–20 minutes, stirring occasionally.
  9. Stir in ¼ cup of chopped cilantro and juice of half a lime before serving.
  10. Serve hot over fluffy rice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 400mgPotassium: 700mgFiber: 6gSugar: 8gVitamin A: 500IUVitamin C: 25mgCalcium: 30mgIron: 2mg

Notes

This recipe makes for a healthy, filling dish with tropical flavors that everyone will love.

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