Description
A flavorful Caribbean-Style Plantain Curry featuring ripe plantains simmered in a fragrant coconut milk sauce with aromatic spices, chickpeas, and fresh herbs, perfect for a hearty vegetarian main course.
Ingredients
Scale
Main Ingredients
- 2 ripe plantains, peeled and sliced into thick rounds
- 1 tablespoon coconut oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 small red bell pepper, diced
- 1 teaspoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 can (14 ounces) coconut milk
- 1/2 cup vegetable broth
- 1 cup diced tomatoes
- 1 cup chickpeas, drained and rinsed
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 1 small Scotch bonnet pepper, finely minced (optional for heat)
Instructions
- Prepare the base: Heat coconut oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for about 3 to 4 minutes until softened and fragrant.
- Add aromatics: Stir in the garlic, ginger, and red bell pepper. Cook for another 2 minutes to release their flavors.
- Toast spices: Add curry powder, turmeric, cumin, paprika, and thyme. Cook for about 30 seconds while stirring to release the spices’ aroma.
- Add liquids and main ingredients: Pour in the coconut milk and vegetable broth, then add the diced tomatoes and chickpeas. Stir well and bring the mixture to a gentle simmer.
- Cook plantains: Add the sliced plantains and optional Scotch bonnet pepper. Cover and cook for 12 to 15 minutes until the plantains are tender but still hold their shape.
- Season and finish: Season with salt and black pepper, then stir in fresh lime juice and chopped cilantro before serving.
Notes
- Use ripe yellow plantains with small black spots for the best balance of sweetness and texture.
- For a thicker curry, simmer uncovered for a few extra minutes to reduce excess liquid.
- This dish pairs well with steamed rice or warm flatbread for a complete meal.
