Description
This Caribbean plantain curry is a flavorful and comforting dish featuring ripe plantains simmered in a fragrant coconut milk and curry sauce. Enhanced with garlic, ginger, bell peppers, and aromatic spices, this vegetarian curry offers a rich blend of tropical flavors perfect for a hearty meal.
Ingredients
Scale
Vegetables and Aromatics
- 3 medium ripe plantains, peeled and sliced into 1/2-inch rounds
- 1 medium onion, chopped
- 1 medium bell pepper (any color), chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup fresh cilantro, chopped (for garnish)
Liquids and Spices
- 1 can (400 ml) coconut milk
- 1 cup (240 ml) vegetable broth
- 2 tablespoons curry powder
- 2 tablespoons olive oil (for cooking)
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the plantains: Peel the ripe plantains and slice them into 1/2-inch thick rounds to ensure uniform cooking.
- Sauté onions: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-5 minutes, to develop sweetness and depth.
- Add garlic, ginger, and bell peppers: Stir in minced garlic, grated ginger, and chopped bell peppers. Cook for an additional 2-3 minutes until fragrant and the peppers start to soften.
- Incorporate curry powder: Sprinkle curry powder over the sautéed vegetables and cook for 1 minute to toast the spices, enhancing their aroma and flavor.
- Add plantains: Gently add the sliced plantains to the skillet and stir carefully to coat them evenly with the curry mixture without breaking the pieces.
- Pour in liquids and simmer: Add the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer over medium heat.
- Cook the curry: Reduce heat to low and let it cook uncovered for 15-20 minutes, stirring occasionally to prevent sticking, until the plantains are tender and the sauce has thickened slightly.
- Season and garnish: Season the curry with salt and black pepper to taste. Remove from heat and garnish with chopped fresh cilantro before serving to add brightness and freshness.
Notes
- Use ripe plantains for sweetness; green plantains will yield a firmer, less sweet dish.
- Adjust curry powder quantity based on your heat and flavor preference.
- Serve this curry with steamed rice or flatbread to make a complete meal.
- For a spicier version, add chopped fresh chili or a pinch of cayenne pepper along with the spices.
- Leftovers keep well refrigerated for up to 3 days and taste great reheated.
