If you love deeply flavorful, comforting dishes with a tropical twist, you are going to adore this Caribbean Plantain Curry Recipe. It’s a vibrant, soulful blend of creamy coconut milk, sweet and tender plantains, hearty beans, and warming spices that come together in a carefully simmered curry bursting with island magic. This recipe captures the essence of Caribbean cooking—bright, bold, and wonderfully aromatic—guaranteed to bring a little sunshine to your dinner table no matter where you are.
Ingredients You’ll Need
This Caribbean Plantain Curry Recipe calls for simple, wholesome ingredients that layer flavors in the most delightful ways. Each item adds its own unique touch—from the sweetness of plantains and sweet potatoes to the earthiness of spices and the silkiness of coconut milk—creating a dish that’s rich in texture and color.
- Scallions: Provides a fresh, mild onion flavor essential for the aromatic base.
- Medium onion: Adds sweetness and depth once sautéed until translucent.
- Garlic cloves: Minced garlic infuses a savory punch that complements the spices.
- Mixed bell peppers: Their vibrant color and slight crunch brighten the dish beautifully.
- Grated ginger: Delivers a zesty warmth that lifts the curry’s aroma.
- Thyme sprigs: The woody herb notes bring authenticity and an earthy balance.
- Medium tomato: Adds slight acidity and a fresh, juicy element to the sauce.
- Sweet potato: Offers natural sweetness and a creamy texture as it cooks down.
- Ripe yellow plantains: The star ingredient, giving the curry its signature sweet and tender bites.
- Spinach or callaloo: A handful of greens to add freshness and a pop of color at the end.
- Scotch bonnet pepper (optional): Brings authentic Caribbean heat if you like it spicy.
- Ground coriander: Adds a slightly citrusy, floral complexity to the spice mix.
- Pimento berries (allspice): Essential for that quintessential Caribbean flavor profile.
- Black pepper: Provides a subtle heat and sharpness that enhances the other spices.
- Curry powder: The base seasoning that ties all the spices and ingredients together.
- Himalayan pink salt: Season judiciously to elevate all the rich flavors.
- Kidney beans: Adds hearty protein and a creamy bite once cooked.
- Coconut milk: Offers a luscious, velvety richness that is signature to Caribbean curries.
- Coconut oil: Used for sautéing, it imparts a subtle tropical aroma and flavor.
- Water: Helps create a gentle simmer to marry all the ingredients perfectly.
How to Make Caribbean Plantain Curry Recipe
Step 1: Heat the Oil
Start by melting the coconut oil in a sturdy casserole pot or Dutch oven over low to medium heat. This oil sets the tropical tone and prepares the pan to gently awaken the spices and aromatics you’ll be adding next.
Step 2: Sauté Aromatics
Next, add the chopped scallions, onions, and minced garlic to the warm oil. Cook these until the onions become soft and translucent, about 5 minutes. This process releases their sweet and savory flavors, forming the soul of your curry’s base.
Step 3: Add Peppers and Ginger
Toss in the vibrant bell peppers and freshly grated ginger. Allow these to cook together for roughly 5 minutes so the peppers soften and the ginger’s bright aroma infuses the mixture. This step adds a lively freshness that balances out the richer ingredients to come.
Step 4: Mix in Spices and Herbs
Now comes the magic moment—stir in the thyme sprigs, chopped tomato, ground coriander, pimento berries, black pepper, and curry powder. Keep stirring for about 2 minutes so the spices bloom fully, releasing their intoxicating fragrances that hint at the feast ahead.
Step 5: Add Main Ingredients
Incorporate the kidney beans, chopped sweet potato, and the firm, sliced plantains into the pot. If you’re feeling adventurous, add a whole scotch bonnet pepper for authentic heat. Pour in the creamy coconut milk and a cup of water, folding everything together evenly. This combination creates the luxurious curry sauce and brings heartiness to the dish.
Step 6: Simmer the Curry
Bring the entire pot to a gentle rolling boil, then cover and reduce the heat to medium-low. Let it simmer for about 25 minutes, giving time for the sweet potatoes and plantains to become tender and soak up the beautiful curry flavors. This is where the dish truly transforms into a comforting Caribbean classic.
Step 7: Add Greens and Season
Five minutes before the cooking time ends, carefully fold in the spinach or callaloo leaves and sprinkle in the Himalayan pink salt. Taste and adjust the seasoning to your preference. The greens add a fresh vibrancy while the salt sharpens all the subtle layers of flavor.
Step 8: Handle Ripe Plantains
If you’re using very soft, overripe plantains, stir them into the curry in the last 5 to 10 minutes of cooking. This prevents them from turning into mush and keeps lovely bits of tender, sweet plantain intact—adding wonderful texture contrasts.
How to Serve Caribbean Plantain Curry Recipe
Garnishes
Please don’t underestimate the power of a good garnish! A sprinkle of fresh chopped cilantro or parsley adds pretty green flecks and a burst of herbaceous freshness. A few thin slices of fresh scotch bonnet pepper or a wedge of lime on the side can also elevate each bite with brightness and optional heat.
Side Dishes
This curry pairs beautifully with fluffy white rice or fragrant coconut rice to soak up every bit of the luscious sauce. For a more substantial meal, try it alongside warm roti bread or even soft, buttery fried dumplings typically found throughout Caribbean kitchens.
Creative Ways to Present
For a vibrant twist, serve this curry in hollowed-out mini pumpkins or bell peppers, transforming a rustic dish into an inviting centerpiece. You can also layer it over quinoa or millet for a hearty grain option that’s a little unexpected but incredibly satisfying.
Make Ahead and Storage
Storing Leftovers
Your Caribbean Plantain Curry Recipe leftovers will happily keep in an airtight container in the refrigerator for 3 to 4 days. The flavors actually deepen over time, making your next meal even tastier. Just be sure to stir before reheating to redistribute the coconut sauce evenly.
Freezing
This curry freezes well, making it an excellent candidate for meal prep. Store it in freezer-safe containers for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating gently on the stovetop or in the microwave to preserve texture and flavor.
Reheating
Reheat your curry slowly over medium-low heat, stirring occasionally until warmed through. Adding a splash of water or coconut milk helps restore the creamy consistency if the curry thickens too much after refrigeration.
FAQs
Can I use green plantains instead of ripe yellow ones?
Absolutely! Green plantains will offer a firmer, starchy element that’s less sweet but still delicious. If using green plantains, cook them a bit longer until they soften to your liking.
Is it necessary to use scotch bonnet pepper?
Not at all. The scotch bonnet pepper adds authentic Caribbean heat but is optional. You can omit it for a milder curry or substitute with a milder chili pepper if you prefer.
Can I make this dish vegan and gluten-free?
Yes! This recipe is naturally vegan since it contains no animal products, and it’s gluten-free by default, perfect for those with dietary restrictions.
What can I substitute for pimento berries?
If you can’t find pimento berries, you can substitute with allspice powder, which has a very similar flavor profile and will still give you that characteristic Caribbean note.
How do I prevent plantains from getting mushy in the curry?
Adding ripe plantains toward the end of cooking, as suggested, helps preserve their texture. Also, slicing them thickly ensures they hold their shape better during simmering.
Final Thoughts
This Caribbean Plantain Curry Recipe is more than just a meal—it’s a celebration of vibrant flavors and comforting textures that make every spoonful a joy. Whether you’re a seasoned curry lover or just looking to try something new and exciting, this recipe offers a delicious way to bring the warmth of the Caribbean right into your kitchen. I promise once you try it, it will quickly become a favorite to make again and again!
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Caribbean Plantain Curry Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
- Diet: Gluten Free
Description
This vibrant Caribbean Plantain Curry is a flavorful and hearty dish brimming with tropical ingredients like sweet potatoes, kidney beans, and ripe plantains simmered in fragrant coconut curry sauce. Infused with fresh herbs and spices, including thyme, scotch bonnet pepper, and curry powder, this recipe delivers a satisfying vegetarian meal that is both comforting and nourishing, perfect for a cozy dinner.
Ingredients
Vegetables and Herbs
- 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 (reserving 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.
- The scotch bonnet pepper is optional but adds a traditional heat and depth; remove before serving if you prefer less spice.
- Adding overripe plantains later in the cooking process preserves their texture and prevents mushiness.
- This dish is naturally gluten free and vegetarian-friendly.
- Adjust salt to taste at the end of cooking, especially if using canned kidney beans which may already contain sodium.
- For a thicker curry, reduce the amount of water or simmer uncovered for the last few minutes.
