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Caribbean-style Plantain Curry

A creamy and flavorful Caribbean-style plantain curry, featuring ripe plantains simmered in a rich spiced coconut sauce for a quick and family-friendly meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Caribbean
Calories: 360
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ripe plantains, peeled and sliced Choose ripe plantains for a sweeter flavor.
  • 1 tablespoon coconut oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon curry powder Customize the spice level as desired.
  • 1 teaspoon ground cumin Customize the spice level as desired.
  • 1 can (14 oz) coconut milk Full-fat coconut milk recommended for richer flavor.
  • Salt and pepper to taste
  • Fresh cilantro, for garnish
  • Lime wedges, for serving (optional)

Method
 

Preparation
  1. Peel the ripe plantains and slice them into thick rounds.
  2. In a large pot over medium heat, add the coconut oil. Once melted, toss in the chopped onions, and sauté until they become translucent.
  3. Add the minced garlic and grated ginger, stirring for about 1 minute until fragrant.
  4. Sprinkle in the curry powder and cumin, stirring continuously to toast the spices for about 1 minute.
  5. Pour in the coconut milk and stir well to combine all the flavors. Bring this mixture to a gentle simmer.
  6. Carefully add the sliced plantains into the pot. Simmer for 15 minutes or until they soften, stirring occasionally.
  7. Season with salt and pepper to taste.
  8. Serve hot, garnished with fresh cilantro and lime wedges on the side.

Notes

If you have leftovers, store in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a pot over low heat. Can be frozen for up to three months.