Caribbean Plantain Curry
A delightful dish combining sweet and savory ripe plantains with aromatic spices, perfect for a healthy and comforting meal.
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.
Notes
Serve the curry warm in bowls with rice or flatbreads for a complete meal. It can be stored in an airtight container in the refrigerator for 3-4 days.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 6gFat: 15gSaturated Fat: 10gSodium: 500mgFiber: 7gSugar: 10g
Tried this recipe?Let us know how it was!