why make this recipe
Caribbean Plantain Curry is a delightful dish that combines the sweet and savory flavors of ripe plantains with aromatic spices. This recipe is not only easy to make but also a great way to explore Caribbean cuisine. It is vegetarian, healthy, and perfect for those who love a warm, comforting meal. Plus, it’s a great dish to share with family and friends!
how to make Caribbean Plantain Curry
Ingredients:
- Ripe plantains: 3 medium, peeled and sliced
- Coconut milk: 1 can (400 ml)
- Curry powder: 2 tablespoons
- Garlic: 3 cloves, minced
- Onion: 1 medium, chopped
- Bell peppers: 1 medium (any color), chopped
- Fresh ginger: 1 tablespoon, grated
- Vegetable broth: 1 cup (240 ml)
- Fresh cilantro: 1/4 cup, chopped (for garnish)
- Olive oil: 2 tablespoons (for cooking)
- Salt: to taste
- Black pepper: to taste
Directions:
- Peel and slice the ripe plantains into 1/2-inch thick rounds.
- Heat olive oil in a large skillet over medium heat and sauté the chopped onion until it becomes translucent.
- Add the minced garlic, grated ginger, and chopped bell peppers to the skillet. Cook for an additional 2-3 minutes.
- Sprinkle the curry powder over the sautéed vegetables and cook for 1 minute.
- Gently add the sliced plantains and stir to coat them in the curry mixture.
- Pour in the coconut milk and vegetable broth; stir to combine and bring to a gentle simmer.
- Reduce the heat to low and cook for 15-20 minutes, stirring occasionally.
- Season with salt and black pepper to taste, and garnish with chopped cilantro before serving.
how to serve Caribbean Plantain Curry
Serve Caribbean Plantain Curry warm in bowls. You can pair it with rice or flatbreads for a complete meal. A fresh salad on the side can also complement the flavors beautifully.
how to store Caribbean Plantain Curry
If you have any leftovers, store the Caribbean Plantain Curry in an airtight container in the refrigerator. It can last for about 3-4 days. When you’re ready to eat, simply reheat it on the stove or in the microwave.
tips to make Caribbean Plantain Curry
- Make sure to choose ripe plantains; they should be yellow with black spots for the best sweetness.
- Adjust the curry powder to your taste if you like it spicier or milder.
- For a richer flavor, let the curry simmer a little longer.
- Fresh cilantro adds a wonderful fresh touch, so don’t skip it!
variation
You can add other vegetables like spinach or peas for extra nutrition. If you prefer a protein-packed option, consider adding chickpeas or lentils to the curry.
FAQs
Q: Can I use unripe plantains for this recipe?
A: Yes, but the taste will be different. Unripe plantains are starchy and less sweet, so adjust the seasoning accordingly.
Q: Is this dish gluten-free?
A: Yes, Caribbean Plantain Curry is naturally gluten-free.
Q: Can I make this dish in advance?
A: Yes, you can make it ahead of time and reheat it later. It often tastes even better the next day!
Caribbean Plantain Curry
Ingredients
Main Ingredients
- 3 medium ripe plantains, peeled and sliced Choose yellow plantains with black spots for best sweetness.
- 1 can coconut milk (400 ml)
- 2 tablespoons curry powder Adjust to taste for spiciness.
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 medium bell pepper (any color), chopped
- 1 tablespoon fresh ginger, grated
- 1 cup vegetable broth (240 ml)
- 1/4 cup fresh cilantro, chopped (for garnish) Adds a fresh touch.
- 2 tablespoons olive oil (for cooking)
- to taste salt
- to taste black pepper
Instructions
Preparation
- Peel and slice the ripe plantains into 1/2-inch thick rounds.
- Heat olive oil in a large skillet over medium heat and sauté the chopped onion until it becomes translucent.
- Add the minced garlic, grated ginger, and chopped bell pepper to the skillet. Cook for an additional 2-3 minutes.
- Sprinkle the curry powder over the sautéed vegetables and cook for 1 minute.
- Gently add the sliced plantains and stir to coat them in the curry mixture.
Cooking
- Pour in the coconut milk and vegetable broth; stir to combine and bring to a gentle simmer.
- Reduce the heat to low and cook for 15-20 minutes, stirring occasionally.
- Season with salt and black pepper to taste, and garnish with chopped cilantro before serving.