why make this recipe

This Vegan Caribbean Plantain Curry is not just easy to make, but it also brings the vibrant flavors of the Caribbean right to your kitchen! With its creamy coconut milk, spices, and sweet plantains, this dish is a hearty and satisfying meal. It’s also a great way to incorporate more plant-based ingredients into your diet without sacrificing taste. This recipe is perfect for anyone looking to explore new flavors or for those who simply love a good curry.

how to make Vegan Caribbean Plantain Curry

Ingredients:

For the Plantains:

3 large ripe plantains (yellow with black spots, firm to the touch)
2 tablespoons coconut oil (or vegetable oil), for frying

For the Curry Base:

1 tablespoon coconut oil (or vegetable oil)
1 large yellow onion, finely chopped
4 cloves garlic, minced
1-inch piece of fresh ginger, grated
1 Scotch bonnet pepper, deseeded and finely minced (or leave whole for less heat)
1 red bell pepper, deseeded and sliced
1 green bell pepper, deseeded and sliced
1 large carrot, peeled and diced (optional, for extra veg)

Spices & Seasonings:

2-3 tablespoons Caribbean curry powder (Jamaican or Trinidadian style preferred)
1 teaspoon ground turmeric
1 teaspoon ground allspice (pimento)
1 teaspoon dried thyme (or 2 sprigs fresh thyme)
1/2 teaspoon black pepper, freshly ground
1 teaspoon sea salt (or to taste)

Liquids & Finishers:

1 can (13.5 oz / 400ml) full-fat coconut milk
1 cup (240ml) vegetable broth
1 tablespoon tomato paste (optional, for depth)
Juice of 1/2 lime
Fresh cilantro or parsley, chopped (for garnish)

Directions:

Peel the plantains by cutting off the ends, scoring the skin lengthwise, and then prying it off. Slice the plantains diagonally into ½-inch thick pieces.
Heat 2 tablespoons of coconut oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the plantain slices in a single layer (you may need to do this in batches). Fry for 2-3 minutes per side, until golden brown and slightly caramelized. Remove the plantains from the skillet and set them aside on a paper towel-lined plate.
In the same skillet (add the remaining 1 tablespoon of coconut oil if needed), reduce the heat to medium. Add the chopped onion and sauté for 5-7 minutes, until softened and translucent.
Stir in the minced garlic, grated ginger, and finely minced Scotch bonnet pepper. Cook for another 1-2 minutes until fragrant.
Add the sliced red and green bell peppers (and diced carrot, if using) to the skillet. Cook for 5-7 minutes, stirring occasionally, until they begin to soften.
Add the Caribbean curry powder, turmeric, allspice, dried thyme (or fresh sprigs), black pepper, and salt to the skillet. Stir well to coat the vegetables and cook for 1-2 minutes.
Pour in the full-fat coconut milk and vegetable broth. Stir everything together, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover the skillet, and let the curry simmer for 10-15 minutes, allowing the flavors to meld.
Gently stir the pan-fried plantains into the curry. Simmer for another 5 minutes, just enough to heat the plantains through.
Remove the curry from the heat. If you used whole Scotch bonnet or fresh thyme sprigs, remove them now. Stir in the fresh lime juice.
Taste and adjust seasonings if necessary. Ladle the Vegan Caribbean Plantain Curry into bowls and garnish generously with fresh chopped cilantro or parsley.

how to serve Vegan Caribbean Plantain Curry

Serve the Vegan Caribbean Plantain Curry hot. It pairs well with rice, quinoa, or even flatbreads. You can also enjoy it on its own as a hearty dish. Don’t forget to sprinkle some extra fresh herbs on top for extra flavor!

how to store Vegan Caribbean Plantain Curry

Let the curry cool completely before storing. Place it in an airtight container and store it in the refrigerator for up to 3-4 days. You can also freeze it for up to 2 months. When you’re ready to eat it, thaw in the fridge overnight and reheat on the stove or microwave.

tips to make Vegan Caribbean Plantain Curry

Adjust the spice level to your liking by using less Scotch bonnet or leaving it whole.
For a more colorful dish, feel free to add other vegetables like zucchini or spinach.
If you prefer a thicker sauce, simmer it longer to reduce the liquid or add a little cornstarch mixed with water.

variation (if any)

You can make this dish with different fruits like sweet potatoes or butternut squash instead of plantains. You can also add chickpeas or lentils for extra protein. Feel free to get creative with the vegetables based on what you have on hand!

FAQs

1. Can I use green plantains for this recipe?
Yes, but green plantains are less sweet and might have a different texture. They will be starchier and less caramelized when fried.

2. Is the curry very spicy?
The spiciness depends on how you use the Scotch bonnet pepper. Minced Scotch bonnet will add more heat, while leaving it whole will make it milder.

3. Can I make this dish in advance?
Absolutely! This curry tastes even better the next day as the flavors continue to develop. Just store it properly as mentioned earlier.