Caribbean Plantain Coconut Curry (Print Version)

# Ingredients:

01 - 2 ripe plantains
02 - 1 tablespoon vegetable oil
03 - 1 medium onion, chopped
04 - 3 cloves garlic, minced
05 - 1 inch piece fresh ginger, grated
06 - 1 teaspoon ground turmeric
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1 teaspoon paprika
10 - 0.5 teaspoon ground cinnamon
11 - 0.25 teaspoon cayenne pepper
12 - 240 ml coconut milk
13 - 240 ml vegetable broth
14 - 1 large tomato, chopped
15 - 1 tablespoon brown sugar
16 - 1 teaspoon salt
17 - 0.5 teaspoon ground black pepper
18 - 0.25 cup chopped fresh cilantro
19 - 1 tablespoon lime juice
20 - 2 tablespoons chopped scallions

# Instructions:

01 - Heat vegetable oil in a large skillet or saucepan over medium heat. Add chopped onion and sauté for 5 minutes until softened.
02 - Stir in minced garlic and grated ginger, cooking for 2 minutes until fragrant.
03 - Add ground turmeric, cumin, coriander, paprika, cinnamon, and cayenne pepper. Stir well and cook for 1 minute to release aromas.
04 - Peel the plantains and slice into 1.25 cm thick rounds. Add plantain slices to the pan and gently stir to coat with the spice mixture.
05 - Pour in coconut milk and vegetable broth. Stir to combine ingredients thoroughly.
06 - Add chopped tomato, brown sugar, salt, and black pepper. Stir to mix evenly.
07 - Bring to a simmer and cook for 15-20 minutes, or until the plantains are tender and the sauce has thickened softly.
08 - Stir in chopped cilantro and lime juice. Mix well and taste to adjust seasoning as needed.
09 - Remove from heat and sprinkle chopped scallions over the top. Serve hot with rice or a preferred side.

# Notes:

01 - Ensure plantains are ripe for a naturally sweet and creamy texture.
02 - For a richer sauce, allow the curry to simmer uncovered for the final five minutes.

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