Description
This Caribbean Plantain Curry is a vibrant, tropical dish bursting with flavors from spices, coconut milk, and hearty vegetables. Featuring ripe plantains, kidney beans, sweet potatoes, and fresh greens, this curry offers a rich, comforting meal that is both nutritious and satisfying. Perfect for a vegetarian dinner, it blends the warmth of curry powder with the sweetness of plantains and coconut to create an authentic Caribbean experience.
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
Beans 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, preparing 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, allowing their flavors to develop fully.
- Add peppers and ginger: Stir in the chopped bell peppers and grated ginger, cooking 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 adding overly ripe plantain 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 turning mushy, ensuring they retain a pleasant texture.
Notes
- You can substitute callaloo for spinach if available for a more authentic Caribbean flavor.
- Adjust the level of heat by including or omitting the Scotch bonnet pepper based on your spice tolerance.
- Adding overripe plantains late in the cooking process helps maintain texture and prevents the curry from becoming too sweet or mushy.
- Serve this curry with steamed rice or your favorite flatbread to soak up the flavorful sauce.
- This dish is naturally vegetarian and can be made vegan by ensuring your curry powder contains no animal-derived ingredients.
