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. 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.