Description
A flavorful and comforting Caribbean-style plantain curry featuring ripe plantains, aromatic spices, and creamy coconut milk. This vegetarian and gluten-free dish combines the natural sweetness of plantains with vibrant curry spices, chickpeas, and fresh herbs for a satisfying and hearty meal perfect for any occasion.
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 Aromatics: 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 Garlic, Ginger, and Bell Pepper: Stir in the minced garlic, grated ginger, and diced red bell pepper. Cook for another 2 minutes, allowing the flavors to meld.
- Toast the Spices: Add curry powder, ground turmeric, ground cumin, paprika, and dried thyme to the pan. Cook for about 30 seconds while stirring continuously to release the spices’ aromas.
- Combine Liquids and Vegetables: Pour in the coconut milk and vegetable broth. Add diced tomatoes and rinsed chickpeas and stir well to combine.
- Simmer with Plantains: Add the sliced plantains and optional Scotch bonnet pepper to the curry. Cover the pan and cook for 12 to 15 minutes until the plantains are tender but still hold their shape.
- Season and Finish: Season the curry with salt and black pepper to taste. Stir in fresh lime juice and chopped cilantro for brightness and fresh flavor before serving.
Notes
- Use ripe yellow plantains with small black spots for the perfect balance of sweetness and texture.
- For a thicker curry, simmer uncovered for a few extra minutes to reduce the liquid.
- This curry pairs beautifully with steamed rice or warm flatbread, making for a complete meal.
- The Scotch bonnet pepper is optional; adjust the heat according to your preference.
