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This Caribbean-style plantain curry is comfort in a bowl and brings a sunny dose of flavor to even the greyest weeknight. Fragrant spices mingle with creamy coconut milk and ripe plantains for a satisfying vegetarian meal that feels both hearty and tropical. Inspired by bold Caribbean kitchens and the plantain dishes I grew up loving, this curry is an easy way to make a weeknight feel special.
I remember making this after a vacation to Jamaica and my kitchen was filled with the same sunny aroma. Now it is my favorite way to bring a taste of the islands home all year long.
Ingredients
- Ripe plantains: Choose ones with mostly black skin for maximum sweetness and soft texture
- Vegetable oil: Helps toast spices and prevents sticking (use a neutral oil like sunflower or canola)
- Onion: Adds depth and savory flavor (yellow or white work best)
- Garlic: Fresh garlic brings aromatic punch (mince finely for full flavor)
- Ginger: Freshly grated ginger gives warmth and brightness (look for firm juicy roots)
- Ground turmeric: Lends a golden hue and earthy background (use a fresh jar for brightest color)
- Ground cumin: Adds earthiness and a subtle smokiness
- Ground coriander: Boosts floral citrusy notes
- Paprika: Gives mild pepper flavor (choose sweet paprika)
- Ground cinnamon: Adds a hint of warmth and sweet spice
- Cayenne pepper: For a gentle kick (adjust to taste if sensitive to spice)
- Coconut milk: Makes the sauce creamy and rich (always use full fat for best texture)
- Vegetable broth: Balances flavors and helps the plantains cook through
- Tomato: Fresh tomato adds acidity and balances sweetness (pick a ripe one for best flavor)
- Brown sugar: Rounds out the acidity with a mellow sweetness (light or dark both work)
- Salt: Essential for bringing all the flavors together
- Black pepper: Gives a mild bite and complexity (freshly ground is best)
- Cilantro: Offers a fresh herbal touch (stir in just before serving)
- Lime juice: Brightens the finished curry and balances richness
- Scallions: Add a final layer of freshness (sprinkled on just before eating)
Step-by-Step Instructions
- Heat the Oil:
- Start by warming the oil in a large skillet or saucepan over medium heat. Wait until the oil shimmers and glides easily across the pan. This step ensures your aromatics cook evenly and helps extract the full flavor from your spices.
- Sauté the Onion:
- Add the chopped onion to the skillet and cook slowly for about five minutes. Stir occasionally until the onion is soft and just starting to turn golden at the edges. This gradual cooking builds sweetness and a mellow base for your curry.
- Bloom the Aromatics:
- Toss in the minced garlic and grated ginger. Keep stirring for about two minutes and let the kitchen fill with their fragrance. This helps release essential oils and activates their full flavor.
- Toast the Spices:
- Sprinkle in the turmeric, cumin, coriander, paprika, cinnamon, and cayenne. Stir constantly for about one minute so the spices toast but do not burn. This wakes up their flavors and adds depth.
- Prepare the Plantains:
- Peel two ripe plantains and slice them into half inch rounds. The texture should be a bit soft but not mushy. Add them to the skillet and stir carefully so each piece gets a coating of the onion and spice mixture.
- Add Liquids and Tomato:
- Pour in the coconut milk and vegetable broth, then add the chopped tomato. Stir well to combine making sure nothing is stuck to the pan. This forms the luscious base of your curry.
- Balance the Seasoning:
- Stir in the brown sugar, salt, and black pepper and make sure everything is evenly mixed. The sugar balances the acidity and amplifies the natural sweetness of the plantains.
- Simmer the Curry:
- Bring the mixture to a gentle simmer and reduce the heat slightly. Let it cook uncovered for fifteen to twenty minutes. The plantains will soften and the sauce will thicken to a creamy consistency. Stir gently once or twice to keep from breaking up the plantain slices.
- Finish with Freshness:
- Stir in the chopped cilantro and lime juice. These brighten the dish and halo its tropical flair. Taste and adjust seasoning with an extra squeeze of lime or a pinch more salt if you like.
- Garnish and Serve:
- Remove the curry from the heat and scatter sliced scallions over the top. This last touch adds crunch and color. Serve hot with fluffy rice or roti and prepare for happy faces around your table.
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I always look forward to sneaking an extra spoonful of the coconut rich sauce straight from the pan. The plantains soak up all that flavor and every bite takes me back to my grandmother’s kitchen with her stories about growing up near the sea.
Storage Tips
Store leftover plantain curry in an airtight container in the refrigerator for up to three days. The flavors deepen overnight so it is great for meal prepping or quick lunches. For freezing, ladle curry into portions and let cool completely before sealing. Thaw gently on the stovetop with a splash of extra broth or coconut milk to restore creaminess.
Ingredient Substitutions
No plantains on hand? Sweet potatoes or ripe bananas can step in, but the texture changes slightly and you will want to cut back on sugar. If you do not have fresh ginger, use half as much dried, but add it earlier with the other spices. Full fat coconut milk delivers the richest sauce but you can substitute with light coconut milk for a lighter meal; just reduce the broth a bit to keep the curry thick.
Serving Suggestions
Serve this curry hot over fluffy white or brown rice to soak up all the sauce. Naan, roti, or even crusty bread works for mopping the bowl clean. Add sides of cucumber salad or tangy pickled onions for crunch and brightness. If you want to make it a feast, pair with Caribbean classics like jerk tofu or black bean stew.
Cultural Context
Plantain curries are cherished all over the islands as a comforting meatless meal. Each family has its own tweaks and memories behind the recipe. In my house, plantains always meant a party. Their natural sweetness and creamy bite make them the star of many celebrations and Sunday dinners.
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The biggest compliment I get is when even the pickiest eaters go back for seconds. This plantain curry never fails to inspire a little kitchen dance when it comes bubbling out of the pot and those Caribbean aromas fill my home.
Frequently Asked Questions
- → What type of plantains work best?
Ripe, yellow plantains with some black spots lend the perfect balance of sweetness and soft texture to the dish.
- → Is this dish spicy?
The curry features a mild heat from cayenne pepper, but you can adjust the spice level to your preference.
- → Can I make this meal vegan?
Yes, all listed ingredients are plant-based and fully vegan, using coconut milk and vegetable broth.
- → What pairs well as a side?
Steamed rice, quinoa, or flatbreads like roti make excellent accompaniments to soak up the flavorful sauce.
- → How do I avoid mushy plantains?
Use ripe plantains, but do not over-simmer. Slice into rounds and gently cook until just fork-tender.
- → How should leftovers be stored?
Cool completely and refrigerate in an airtight container for up to three days. Reheat gently before serving.