Vegan Plantain Curry

Why Make This Recipe

Vegan Caribbean Plantain Curry is a delightful dish that transports your taste buds straight to the tropics. It’s not just flavorful but also loaded with nutrients, making it a perfect choice for a wholesome meal. The combination of ripe plantains and aromatic spices creates a hearty curry that is both satisfying and comforting. Plus, it’s vegan and can easily be adjusted to your spice preference, making it a versatile option for everyone.

How to Make Vegan Caribbean Plantain Curry

Ingredients:

For the Plantains:

• 3 large ripe plantains (yellow with black spots, firm to the touch)
• 2 tablespoons coconut oil (or vegetable oil), for frying

For the Curry Base:

• 1 tablespoon coconut oil (or vegetable oil)
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 Scotch bonnet pepper, deseeded and finely minced (or leave whole for less heat)
• 1 red bell pepper, deseeded and sliced
• 1 green bell pepper, deseeded and sliced
• 1 large carrot, peeled and diced (optional, for extra veg)

Spices & Seasonings:

• 2-3 tablespoons Caribbean curry powder (Jamaican or Trinidadian style preferred)
• 1 teaspoon ground turmeric
• 1 teaspoon ground allspice (pimento)
• 1 teaspoon dried thyme (or 2 sprigs fresh thyme)
• 1/2 teaspoon black pepper, freshly ground
• 1 teaspoon sea salt (or to taste)

Liquids & Finishers:

• 1 can (13.5 oz / 400ml) full-fat coconut milk
• 1 cup (240ml) vegetable broth
• 1 tablespoon tomato paste (optional)
• Juice of 1/2 lime
• Fresh cilantro or parsley, chopped (for garnish)

Directions:

1. Peel the plantains by cutting off the ends, scoring the skin lengthwise, and then prying it off. Slice the plantains diagonally into ½-inch thick pieces.
2. Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat. Once the oil is shimmering, add the plantain slices in a single layer. Fry for 2-3 minutes per side, until golden brown. Remove the plantains and set aside.
3. In the same skillet, reduce the heat to medium and add 1 tablespoon of coconut oil if needed. Add the chopped onion and sauté for 5-7 minutes until softened.
4. Stir in the garlic, ginger, and Scotch bonnet pepper. Cook for 1-2 minutes until fragrant.
5. Add the sliced bell peppers and diced carrot (if using). Cook for 5-7 minutes until they soften.
6. Add the Caribbean curry powder, turmeric, allspice, thyme, black pepper, and salt. Stir well and cook for 1-2 minutes to bloom the spices.
7. Pour in the coconut milk and vegetable broth. Scrape any browned bits from the pan and bring to a gentle simmer.
8. Reduce the heat, cover, and let the curry simmer for 10-15 minutes, allowing flavors to meld. If the sauce thickens too much, add more vegetable broth or water.
9. Gently stir in the fried plantains and simmer for another 5 minutes.
10. Remove from heat, discard the Scotch bonnet (if used whole), and stir in the lime juice. Adjust seasonings if needed.
11. Serve hot, garnished with fresh cilantro or parsley.

How to Serve Vegan Caribbean Plantain Curry

Serve Vegan Caribbean Plantain Curry hot in bowls. It pairs beautifully with rice, quinoa, or even crusty bread. Adding a side of steamed vegetables or a simple salad can also complement the meal.

How to Store Vegan Caribbean Plantain Curry

Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it in portions for up to 2 months. Reheat in a saucepan over low heat, adding a splash of water or vegetable broth to loosen the sauce if necessary.

Tips to Make Vegan Caribbean Plantain Curry

• Choose ripe plantains with yellow skin and dark spots for the best flavor.
• Adjust the spice level by adding a whole Scotch bonnet pepper and removing it before serving.
• Use fresh herbs like cilantro or parsley for a burst of flavor at the end.
• Feel free to add other vegetables like spinach, peas, or sweet potatoes.

Variation

For a twist on this recipe, you can add chickpeas for extra protein or substitute the coconut milk with almond milk for a lighter version. You can also use different types of curry powder to experiment with flavors.

FAQs

1. Can I use unripe plantains for this recipe?
While ripe plantains are preferred for their sweetness and flavor, unripe plantains can be used. They will have a firmer texture and a more savory taste.

2. Is this recipe gluten-free?
Yes, this Vegan Caribbean Plantain Curry is gluten-free as long as you use gluten-free vegetable broth.

3. How spicy is this curry?
The spiciness can be adjusted depending on how you prepare the Scotch bonnet pepper. For less heat, leave it whole and remove it before serving. If you like it spicy, mince it and add it directly to the dish.

Vegan Caribbean Plantain Curry

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• Author: ikramnihad
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A delightful and nutritious vegan curry that combines ripe plantains with aromatic spices, transporting your taste buds to the tropics.

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Ingredients

Scale 1x2x3x

• 3 large ripe plantains, sliced
• 2 tablespoons coconut oil (for frying)
• 1 tablespoon coconut oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 Scotch bonnet pepper, deseeded and minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large carrot, peeled and diced (optional)
• 2–3 tablespoons Caribbean curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground allspice
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 teaspoon sea salt (or to taste)
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup vegetable broth
• 1 tablespoon tomato paste (optional)
• Juice of 1/2 lime
• Fresh cilantro or parsley, chopped (for garnish)

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Instructions

1. Peeled and slice the plantains into ½-inch thick pieces.
2. Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat and fry the plantain slices for 2-3 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, reduce the heat to medium and add 1 tablespoon of coconut oil if needed. Sauté the chopped onion for 5-7 minutes until softened.
4. Add the garlic, ginger, and Scotch bonnet pepper. Cook for 1-2 minutes until fragrant.
5. Add the sliced bell peppers and diced carrot (if using) and cook for 5-7 minutes.
6. Add the Caribbean curry powder, turmeric, allspice, thyme, black pepper, and salt. Stir and cook for another 1-2 minutes.
7. Pour in the coconut milk and vegetable broth, then bring to a gentle simmer.
8. Reduce the heat, cover, and let the curry simmer for 10-15 minutes.
9. Stir in the fried plantains and simmer for another 5 minutes.
10. Remove from heat, discard the Scotch bonnet (if used), and stir in the lime juice. Adjust seasonings if needed.
11. Serve hot, garnished with fresh cilantro or parsley.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat and add water or broth if needed.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Caribbean

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 7g
• Sodium: 500mg
• Fat: 22g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 0mg

Keywords: vegan, curry, plantains, Caribbean, healthy, comforting