Description
This Caribbean Plantain Curry is a vibrant and hearty dish that combines the sweetness of ripe plantains and sweet potatoes with the warm, aromatic spices of curry powder, coriander, and allspice. Cooked slowly in coconut milk and infused with fresh herbs and peppers, it’s a comforting vegan meal perfect for any day of the week.
Ingredients
Scale
Vegetables and Aromatics
- 2 scallions, chopped
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 mixed bell peppers, chopped
- 1 tbsp ginger, grated (7g)
- 6 sprigs of thyme
- 1 medium tomato, chopped
- 1 medium-sized sweet potato, chopped
- 2 ripe yellow plantains, sliced and halved
- 1 handful of spinach (or callaloo if available)
- 1 scotch bonnet pepper (optional)
Spices and Seasonings
- 1 tsp ground coriander (2g)
- 4 pimento berries (allspice)
- 1 tsp black pepper (2g)
- 2 tbsp curry powder (12g)
- 1 tsp Himalayan pink salt (6g), or to taste
Proteins and Liquids
- 14 oz can of kidney beans, drained (about 1 cup or 200g)
- 14 oz can of coconut milk (400ml)
- 1 cup water (250ml)
- 2 tbsp coconut oil (28g)
Instructions
- Heat the oil: In a sturdy non-stick casserole pot, Dutch oven, or large skillet, melt the coconut oil over low to medium heat. This will prepare the base for sautéing your aromatic ingredients.
- Sauté aromatics: Add the chopped scallions, onions, and minced garlic to the hot oil. Cook until the onions become soft and translucent, which allows their flavors to fully develop.
- Add peppers and ginger: Stir in the chopped bell peppers and grated ginger. Cook for about 5 minutes until the peppers soften, infusing the curry with a fragrant base.
- Mix in spices and herbs: Add the thyme sprigs, chopped tomato, ground coriander, pimento berries, black pepper, and curry powder to the vegetables. Stir continuously for about 2 minutes until the spices release their aromas.
- Add main ingredients: Incorporate the kidney beans, chopped sweet potato, and firm plantain slices (reserve overly ripe plantains for later), along with the optional scotch bonnet pepper, coconut milk, and water. Stir everything together evenly.
- Simmer the curry: Bring the curry to a rolling boil, then cover with a lid and reduce heat to medium-low. Let it simmer gently for about 25 minutes until the sweet potatoes and plantains are tender and flavors meld.
- Add greens and season: Five minutes before the end of cooking, carefully fold in the handful of spinach and sprinkle in the Himalayan pink salt. Adjust seasoning as needed to taste.
- Handle ripe plantains: If using soft, overripe plantains, add them in the last 5 to 10 minutes of cooking to prevent them from becoming mushy, ensuring they retain a pleasant texture.
Notes
- Using a scotch bonnet pepper is optional but adds authentic Caribbean heat and flavor.
- Substitute callaloo with spinach if unavailable for authentic Caribbean greens.
- Reserve adding overripe plantains near the end to keep texture intact.
- This dish is naturally vegan and gluten-free.
- Adjust salt according to taste preference or dietary needs.
