Description
This Caribbean Plantain Curry is a vibrant, flavorful dish combining sweet plantains, kidney beans, and tender sweet potatoes simmered in a fragrant coconut milk curry base. Infused with aromatic spices, fresh herbs, and a touch of heat from scotch bonnet pepper, this comforting curry is perfect as a hearty vegetarian main course that celebrates Caribbean flavors.
Ingredients
Scale
Vegetables and Aromatics
- 2 scallions, chopped
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 mixed bell peppers, chopped
- 1 tbsp grated ginger (7g)
- 6 sprigs thyme
- 1 medium tomato, chopped
- 1 medium sweet potato, chopped
- 2 ripe yellow plantains, sliced and halved
- 1 handful 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 (400ml) can coconut milk
- 14 oz (1 cup / 200g) can kidney beans, drained
- 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 to prepare 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 and release their fragrance into the curry 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, creating a rich and fragrant base.
- Add main ingredients: Incorporate the kidney beans, chopped sweet potato, and firm plantain slices (reserve adding overly ripe plantain for later), along with the optional scotch bonnet pepper, coconut milk, and water. Stir everything evenly to combine.
- 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 beautifully.
- 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
- Use firm, yellow plantains for better texture; add overripe plantains later to avoid mushiness.
- The scotch bonnet pepper is optional but adds authentic Caribbean heat—handle with care.
- Spinach can be substituted by callaloo if available for a more traditional flavor.
- Adjust salt and spice levels according to personal preference.
- This curry pairs well with steamed rice or flatbreads for a complete meal.
