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
Scale
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.
