Description
A vibrant Caribbean-style plantain curry featuring ripe plantains simmered in a fragrant blend of spices, coconut milk, and fresh tomatoes. This flavorful, comforting dish is perfect served hot alongside rice or your favorite side, making it a hearty vegetarian meal.
Ingredients
Scale
Vegetables & Herbs
- 2 ripe plantains
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 large tomato, chopped
- 1/4 cup chopped cilantro
- 2 tablespoons chopped scallions
Spices
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Liquids & Others
- 1 tablespoon vegetable oil
- 1 cup coconut milk
- 1 cup vegetable broth
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
Instructions
- Heat Oil: Heat the vegetable oil in a large skillet or saucepan over medium heat to prepare for sautéing.
- Sauté Onion: Add the chopped onion and cook until softened and translucent, about 5 minutes, developing a flavorful base.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant and aromatic.
- Cook Spices: Incorporate the ground turmeric, cumin, coriander, paprika, cinnamon, and cayenne pepper. Stir well and cook for about 1 minute to bloom the spices.
- Prepare Plantains: Peel the ripe plantains and slice them into 1/2-inch thick rounds ready to be added to the curry.
- Combine Plantains: Add the plantain slices to the skillet, gently stirring to coat them with the spiced onion mixture evenly.
- Add Liquids: Pour in the coconut milk and vegetable broth, stirring thoroughly to combine all ingredients smoothly.
- Add Tomato and Seasonings: Stir in the chopped tomato, brown sugar, salt, and black pepper to balance flavors.
- Simmer Curry: Bring the mixture to a simmer and cook for 15-20 minutes, allowing the plantains to become tender and the sauce to thicken slightly.
- Add Fresh Elements: Stir in the chopped cilantro and lime juice, mixing well to brighten the flavors.
- Adjust Seasoning: Taste the curry and add more salt, pepper, or lime juice as needed for desired flavor balance.
- Finish and Garnish: Remove from heat, then sprinkle the chopped scallions over the curry for a fresh finish.
- Serve: Serve the Caribbean-style plantain curry hot with rice or your preferred side dish.
Notes
- Use ripe plantains for a sweeter curry; green plantains will result in a different texture and flavor.
- Adjust cayenne pepper to control the level of heat according to your preference.
- Vegetable broth can be substituted with water if unavailable, but it will slightly reduce depth of flavor.
- This curry is vegetarian and can be made vegan as long as all ingredients used are plant-based.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
