If you’ve ever dreamed of tasting the vibrant, comforting flavors of the tropics from your own kitchen, this Caribbean Plantain Curry Recipe is your golden ticket. Bursting with tender sweet potatoes, perfectly cooked plantains, and a rich blend of spices and creamy coconut milk, every bite is a warm hug full of Caribbean sunshine. It’s a beautiful celebration of textures and bold flavors that’s both hearty and soul-satisfying, perfect for those cozy nights when you want something special yet easy to prepare.
Ingredients You’ll Need
This Caribbean Plantain Curry Recipe shines because of its simple but essential ingredients, each chosen to bring a unique harmony of taste, color, and texture to the dish. From the sweetness of ripe plantains to the aromatic spices and fresh vegetables, every component plays a crucial role in creating that unforgettable curry experience.
- 2 scallions, chopped: Adds a mild onion flavor and fresh green pops of color.
- 1 medium onion, chopped: The flavor base that softens and sweetens as it cooks.
- 4 garlic cloves, minced: Brings a pungent warmth that wakes up the palate.
- 2 mixed bell peppers, chopped: Offers vibrant color and a subtle sweetness.
- 1 tbsp grated ginger (7g): Gives a zesty, slightly spicy lift to the curry.
- 6 sprigs of thyme: Introduces an herby earthiness typical in Caribbean cooking.
- 1 medium tomato, chopped: Balances with natural acidity and juiciness.
- 1 medium sweet potato, chopped: Adds creamy texture and natural sweetness.
- 2 ripe yellow plantains, sliced and halved: The star ingredient, providing a soft sweetness and unique texture.
- 1 handful of spinach (or callaloo if available): Brings fresh green vibrance and a nutrient boost.
- 1 scotch bonnet pepper (optional): Packs serious heat for those who love a spicy kick.
- 1 tsp ground coriander (2g): Offers a citrusy and slightly sweet undertone.
- 4 pimento berries (allspice): Adds a deep, warm complexity to the spice mix.
- 1 tsp black pepper (2g): Enhances the overall spiciness and depth.
- 2 tbsp curry powder (12g): The soul of the curry, infusing every bite with Caribbean flavor.
- 1 tsp Himalayan pink salt (6g), or to taste: Balances all flavors perfectly.
- 14 oz can of kidney beans, drained (about 1 cup or 200g): Adds hearty protein and texture.
- 14 oz can of coconut milk (400ml): Creates a rich, creamy sauce that ties everything together.
- 2 tbsp coconut oil (28g): Used for sautéing, it imparts a subtle tropical aroma.
- 1 cup water (250ml): Helps in simmering the curry to the right consistency.
How to Make Caribbean Plantain Curry Recipe
Step 1: Heat the Oil
Start by melting the coconut oil in a sturdy non-stick casserole pot, Dutch oven, or large skillet over low to medium heat. This gentle warming prepares a luscious base that will carry the wonderful aromas of the spices and vegetables to come.
Step 2: Sauté Aromatics
Next, toss in the chopped scallions, onions, and minced garlic. Cook these until the onions turn soft and translucent, releasing their natural sweetness and fragrant layers that make your kitchen smell irresistible.
Step 3: Add Peppers and Ginger
Stir in the chopped bell peppers and freshly grated ginger. Let them cook for about five minutes until the peppers are tender, infusing the dish with fresh, fragrant notes that are simply mouthwatering.
Step 4: Mix in Spices and Herbs
Add the thyme sprigs, chopped tomato, ground coriander, pimento berries, black pepper, and curry powder. Keep stirring for two minutes, allowing the spices to bloom beautifully in the heat — this step deepens the flavor profile and brings the signature warmth of this Caribbean Plantain Curry Recipe.
Step 5: Add Main Ingredients
Time to add the kidney beans, chopped sweet potato, and firm plantain slices. If you’re using the optional scotch bonnet pepper, toss it in here too for that authentic fiery punch. Pour in the creamy coconut milk and water, stirring everything together so all the ingredients can start to mingle and create magic.
Step 6: Simmer the Curry
Bring your curry to a rolling boil, then cover it and reduce the heat to medium-low. Let it simmer gently for about 25 minutes, giving the sweet potatoes and plantains time to soften and absorb all those incredible spices and flavors.
Step 7: Add Greens and Season
Five minutes before you’re ready to serve, fold in your handful of spinach or callaloo and sprinkle the Himalayan pink salt. This final touch adds fresh color and a perfect seasoning balance to the curry, making every spoonful sing.
Step 8: Handle Ripe Plantains
If you have soft, overripe plantains, add them during the last 5 to 10 minutes of cooking instead of earlier. This prevents them from turning mushy while still allowing their natural sweetness to infuse the sauce wonderfully.
How to Serve Caribbean Plantain Curry Recipe
Garnishes
Sprinkle freshly chopped cilantro or parsley over the curry for a lovely herbal brightness. A squeeze of lime juice can also elevate the flavors with a zesty pop, balancing the creaminess and spice beautifully.
Side Dishes
This curry shines whether served with fluffy basmati rice, warm roti, or even a side of fried dumplings for an authentic Caribbean experience. The rice helps soak up the rich sauce, while roti adds a soft, chewy texture that complements the creamy curry.
Creative Ways to Present
For a festive touch, serve this Caribbean Plantain Curry Recipe in individual coconut bowls or colorful ceramic dishes. Garnish with toasted coconut flakes or a drizzle of coconut cream to highlight the tropical vibe and impress your guests with both flavor and style.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, transfer any leftovers into an airtight container and store them in the refrigerator for up to 3 days. The flavors often develop even more deeply the next day, making it a delightful treat when reheated.
Freezing
This curry also freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. Make sure it cools completely before freezing to preserve the texture of the plantains and sweet potatoes.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring occasionally. You can add a splash of water or coconut milk to loosen the sauce if it has thickened. Avoid microwaving at high heat, as it may cause the plantains to become overly soft.
FAQs
Can I make this Caribbean Plantain Curry Recipe vegan?
Absolutely! This recipe is already vegan as it uses plant-based ingredients like coconut milk, beans, and vegetables, making it perfect for anyone following a vegan diet.
What can I substitute for scotch bonnet pepper if I don’t have one?
If scotch bonnet is too spicy or hard to find, you can substitute with habanero pepper or jalapeño for milder heat, or simply omit it to keep the curry mellow and flavorful.
Can I use unripe (green) plantains for this curry?
Yes, but keep in mind unripe plantains are more starchy and less sweet, which changes the flavor profile slightly. They’ll still add great texture but won’t have the same natural sweetness that ripe plantains bring.
Is it possible to make this curry gluten-free?
This Caribbean Plantain Curry Recipe is naturally gluten-free, as it contains no wheat-based ingredients. Just double-check any spice blends to make sure they don’t include gluten-containing additives.
How spicy is this curry typically?
The spiciness can be tailored to your taste. Adding the scotch bonnet pepper gives a significant kick, but you can adjust or omit it entirely if you prefer a milder dish without sacrificing flavor.
Final Thoughts
This Caribbean Plantain Curry Recipe is a shining example of how simple, wholesome ingredients can come together to create something truly special and heartwarming. Whether you’re cooking for family, friends, or just yourself, this dish promises deep, vibrant flavors and comforting textures that make every meal feel like a celebration. I can’t wait for you to try it and make it one of your own favorites!
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Caribbean Plantain Curry Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Caribbean
- Diet: Vegan
Description
This Caribbean Plantain Curry is a vibrant and hearty dish combining sweet plantains, creamy coconut milk, and a medley of fresh vegetables and spices. Perfectly balanced with earthy kidney beans and aromatic herbs, this curry delivers a comforting and flavorful taste of the Caribbean with every bite.
Ingredients
Vegetables & 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 & 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
Other Ingredients
- 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)
Instructions
- Heat the oil: In a sturdy non-stick casserole pot, Dutch oven, or large skillet, melt the coconut oil over low to medium heat to prepare the base for sautéing your aromatic ingredients.
- Sauté aromatics: Add the chopped scallions, onions, and minced garlic to the hot oil. Cook until the onions are soft and translucent to fully develop their flavors.
- Add peppers and ginger: Stir in the chopped bell peppers and grated ginger. Cook for about 5 minutes until the peppers soften and the mixture releases a fragrant aroma.
- Mix in spices and herbs: Add the thyme sprigs, chopped tomato, ground coriander, pimento berries, black pepper, and curry powder. Stir continuously for about 2 minutes until the spices become aromatic.
- Add main ingredients: Incorporate the kidney beans, chopped sweet potato, and firm plantain slices. If using scotch bonnet pepper, add it now along with the coconut milk and water. Stir everything together evenly.
- 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.
- Add greens and season: Five minutes before cooking ends, fold in the spinach and sprinkle in Himalayan pink salt. Adjust seasoning to taste.
- Handle ripe plantains: If using soft, overripe plantains, add them in the last 5 to 10 minutes of cooking to prevent them from becoming mushy, keeping a pleasant texture.
Notes
- Use callaloo as a substitute if spinach is unavailable for a more traditional Caribbean flavor.
- The scotch bonnet pepper is optional and can be omitted or adjusted based on desired spice level.
- This curry can be served with rice, roti, or flatbread to make a complete meal.
- For added protein, consider adding cooked chickpeas or tofu as alternatives to kidney beans.
- Overripe plantains add sweetness and texture but should be added late to maintain structure.
