If you crave a vibrant, soul-satisfying meal full of bold flavors and comforting textures, this Caribbean Plantain Curry Recipe is your new best friend. Combining creamy coconut milk, tender sweet potatoes, and perfectly cooked plantains with fragrant Caribbean spices, this dish offers a beautiful balance of sweetness, heat, and spice that feels like a warm Caribbean hug with every bite. Whether you’re a seasoned curry lover or just diving into island-inspired dishes, this recipe is straightforward, nourishing, and absolutely delightful to share.
Ingredients You’ll Need
All the ingredients in this Caribbean Plantain Curry Recipe come together simply yet powerfully to build layers of flavor. Each one plays a crucial role, from the hearty kidney beans bringing protein and texture, to the spices that deliver the signature Caribbean zing.
- 2 Scallions, chopped: Adds a mild oniony freshness that brightens the curry’s base.
- 1 medium onion, chopped: The sweet backbone that melts beautifully into the curry sauce.
- 4 garlic cloves, minced: Adds depth and that irresistible aromatic pop.
- 2 mixed bell peppers, chopped: Contribute vibrant color and a subtle sweetness.
- 1 tbsp ginger, grated (7g): Infuses warmth and a zingy sharpness that wakes up the palate.
- 6 sprigs of thyme: Earthy and herbal notes foundational to Caribbean cooking.
- 1 medium tomato, chopped: Adds brightness and a bit of acidity to balance the dish.
- 1 medium sized sweet potato, chopped: Provides natural sweetness and a creamy texture.
- 2 ripe yellow plantains, sliced and halved: The star ingredient lending sweetness and a tender bite.
- 1 handful of spinach (or callaloo if available): Adds freshness and a mild earthy contrast.
- 1 scotch bonnet pepper (optional): For those who love authentic Caribbean heat, adds fiery depth.
- 1 tsp ground coriander (2g): Offers a fragrant citrusy note to the spice mix.
- 4 pimento berries (allspice): Brings warm, slightly sweet spice essential in Caribbean blends.
- 1 tsp black pepper (2g): Enhances overall spice and complexity.
- 2 tbsp curry powder (12g): The soul of this dish, giving it rich, layered curry flavor.
- 1 tsp Himalayan pink salt (6g), or to taste: Balances and brings out all the flavors.
- 14 oz can of kidney beans, drained (about 1 cup or 200g): Adds protein and creamy texture for heartiness.
- 14 oz can of coconut milk (400ml): The creamy, tropical base that ties everything together.
- 2 tbsp coconut oil (28g): Used for sautéing, adding subtle coconut flavor and richness.
- 1 cup water (250ml): To achieve the perfect curry consistency.
How to Make Caribbean Plantain Curry Recipe
Step 1: Heat the oil
Start by gently melting the coconut oil in a sturdy pan or Dutch oven over low to medium heat. This step sets the stage for those fantastic aromas to build, and using coconut oil introduces a subtle tropical hint that’s quintessential in Caribbean cooking.
Step 2: Sauté aromatics
Next, add the chopped scallions, onions, and minced garlic to the warm oil. Cook them slowly until the onions soften and turn translucent. This gradual process allows the flavors to blossom fully, creating a fragrant and irresistible base for the curry.
Step 3: Add peppers and ginger
Now, stir in the chopped bell peppers and freshly grated ginger. Let them cook for about five minutes until the peppers soften, releasing their natural sweetness and the ginger infuses a lively zing that livens up the dish.
Step 4: Mix in spices and herbs
It’s time for the magic! Add the thyme sprigs, chopped tomato, ground coriander, pimento berries, black pepper, and curry powder. Stir constantly for a couple of minutes, allowing the spices and herbs to bloom and fill your kitchen with intoxicating aromas.
Step 5: Add main ingredients
Gently fold in the kidney beans, chopped sweet potato, and firm plantain slices. If you prefer a bit of heat, add the scotch bonnet pepper now. Pour in the coconut milk and water, then stir everything together so all those vibrant flavors mingle beautifully.
Step 6: Simmer the curry
Bring the curry to a rolling boil before covering it and reducing the heat to medium-low. Let it simmer for about 25 minutes so the sweet potatoes and plantains soften perfectly while the flavors melt harmoniously into the curry sauce.
Step 7: Add greens and season
About five minutes before the cooking time ends, carefully fold in the handful of spinach and sprinkle the Himalayan pink salt. Adjust the seasoning lightly if necessary to suit your taste buds—this final touch brightens and rounds out the whole dish.
Step 8: Handle ripe plantains
If using soft, overripe plantains, wait to add them in the last 5 to 10 minutes of cooking. This prevents them from turning mushy and ensures they keep a lovely tender texture that balances with the other ingredients.
How to Serve Caribbean Plantain Curry Recipe
Garnishes
A sprinkle of chopped fresh cilantro or more scallions on top adds a pop of color and fresh, herbaceous notes. For an extra Caribbean touch, a wedge of lime served alongside brightens the curry beautifully with a zesty contrast.
Side Dishes
This curry pairs wonderfully with fluffy steamed rice, which soaks up the luscious sauce. For a heartier meal, try it with fried dumplings or even a side of quinoa for a nutritious twist. The options are endless and all delicious.
Creative Ways to Present
Serve this Caribbean Plantain Curry Recipe in colorful bowls to match the vibrancy of the curry itself. For a casual feast, present it family-style in a large bowl with spoons for guests to help themselves. Adding coconut flakes on top or a few toasted nuts can elevate the presentation and texture for a fun flair.
Make Ahead and Storage
Storing Leftovers
Leftover Caribbean Plantain Curry Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors continue to deepen, making it even tastier the next day.
Freezing
This curry freezes well! Portion it into freezer-safe containers and store for up to 2 months. When you’re ready, simply thaw it overnight in the refrigerator before reheating gently on the stove.
Reheating
Reheat your curry slowly over low heat, stirring occasionally. Adding a splash of water or coconut milk while reheating will help maintain its creamy consistency and prevent drying out.
FAQs
Can I make this Caribbean Plantain Curry Recipe vegan?
Absolutely! This recipe is already vegan-friendly with no animal products involved, making it perfect for plant-based diets.
What can I substitute for scotch bonnet pepper?
If you prefer less heat or can’t find scotch bonnet peppers, use a small habanero pepper or a pinch of cayenne pepper to maintain some heat but adjust to your taste preference.
Can I use green plantains instead of ripe ones?
You can, but green plantains are starchy and less sweet, so the curry will be less sweet and more savory. Adjust cooking time as they can take longer to soften.
Is this recipe gluten-free?
Yes, the Caribbean Plantain Curry Recipe is naturally gluten-free, making it suitable for those avoiding gluten.
Can this curry be made spicier?
Definitely! Add more scotch bonnet pepper or extra cayenne pepper when adding the spices to amp up the heat to your liking.
Final Thoughts
This Caribbean Plantain Curry Recipe is a celebration of vibrant flavors and comforting textures that’s easy to make and incredibly satisfying. With its beautiful balance of spices, creamy coconut milk, and sweet plantains, it’s sure to become a favorite in your recipe collection. Give it a try, and watch how quickly it disappears from the table!
Print
Caribbean Plantain Curry Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Caribbean
- Diet: Vegan
Description
This Caribbean Plantain Curry is a flavorful, hearty vegan recipe featuring ripe plantains, sweet potatoes, kidney beans, and aromatic spices simmered in creamy coconut milk. It combines vibrant Caribbean flavors with wholesome ingredients to create a comforting, nutritious meal perfect for any occasion.
Ingredients
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
Other Ingredients
- 14 oz can of kidney beans, drained (about 1 cup or 200g)
- 14 oz can of coconut milk (400ml)
- 2 tbsp coconut oil (28g)
- 1 cup water (250ml)
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 to add authentic Caribbean flavor.
- The scotch bonnet pepper is optional; add it for heat but handle carefully as it is very spicy.
- Adding overripe plantains at the end ensures they don’t become mushy and maintain texture.
- This dish is naturally vegan, gluten-free, and packed with fiber and protein from beans and vegetables.
- Adjust salt and spice levels to your preference.
- Serve with rice or flatbread to soak up the delicious curry sauce.
