Caribbean-Style Plantain Curry
A delightful dish that combines sweet plantains with rich coconut milk and spices, perfect for a comforting and hearty meal.
Ingredients
Main Ingredients
- 2 pieces ripe plantains, peeled and sliced Make sure they are yellow with some brown spots for the best flavor.
- 1 can coconut milk (14 oz)
- 1 tablespoon vegetable oil
- 1 teaspoon dried thyme
- 1 teaspoon ground allspice
- 1 teaspoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 piece onion, chopped
- to taste Salt and pepper
- Chopped cilantro for garnish
Instructions
Cooking Steps
- In a large skillet, heat the vegetable oil over medium heat.
- Add the chopped onion, minced ginger, and garlic. Sauté until the onion is translucent.
- Stir in the sliced plantains and cook for a few minutes.
- Pour in the coconut milk and add thyme, allspice, salt, and pepper.
- Bring to a gentle simmer and cook for about 15 minutes, stirring occasionally, until the plantains are tender.
- Adjust seasoning as needed and serve hot, garnished with chopped cilantro.
Notes
Caribbean-Style Plantain Curry can be served on its own or alongside rice. It also pairs well with crusty bread or a side of fresh salad or steamed vegetables. To store, let the curry cool completely, then refrigerate for up to 3 days or freeze for up to 2 months, thawing in the refrigerator overnight before reheating.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 10gSodium: 250mgFiber: 6gSugar: 10g
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