Name: Vegan Caribbean Plantain Curry Recipe
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, remove before serving; adjust to your spice preference); 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, for depth); Juice of 1/2 lime; Fresh cilantro or parsley, chopped (for garnish)

Ingredients

Scale

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, remove before serving; adjust to your spice preference)
- 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, for depth)
- Juice of 1/2 lime
- Fresh cilantro or parsley, chopped (for garnish)

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Instructions

Prepare the Plantains: 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.

Pan-Fry the Plantains: Heat 2 tablespoons of coconut oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the plantain slices in a single layer (you may need to do this in batches). Fry for 2-3 minutes per side, until golden brown and slightly caramelized. Remove the plantains from the skillet and set them aside on a paper towel-lined plate. Don’t overcrowd the pan, as this will lower the oil temperature and result in greasy, rather than crispy, plantains.

Sauté the Aromatics: In the same skillet (add the remaining 1 tablespoon of coconut oil if needed), reduce the heat to medium. Add the chopped onion and sauté for 5-7 minutes, until softened and translucent.

Add Garlic, Ginger, and Scotch Bonnet: Stir in the minced garlic, grated ginger, and finely minced Scotch bonnet pepper. Cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic. If you prefer milder heat, you can add the Scotch bonnet whole and remove it before serving.

Incorporate Bell Peppers (and Carrot): Add the sliced red and green bell peppers (and diced carrot, if using) to the skillet. Cook for 5-7 minutes, stirring occasionally, until they begin to soften.

Bloom the Spices: Add the Caribbean curry powder, turmeric, allspice, dried thyme (or fresh sprigs), black pepper, and salt to the skillet. Stir well to coat the vegetables and cook for 1-2 minutes, until the spices are toasted and highly fragrant. This step, known as “blooming,” is crucial for developing deep flavor. If using tomato paste, add it now and cook for a minute.

Create the Curry Sauce: Pour in the full-fat coconut milk and vegetable broth. Stir everything together, scraping up any browned bits from the bottom of the pan (that’s where a lot of flavor lives!). Bring the mixture to a gentle simmer.

Simmer and Thicken: Reduce the heat to low, cover the skillet, and let the curry simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. If the sauce becomes too thick, you can add a little more vegetable broth or water.

Return Plantains to the Curry: Gently stir the pan-fried plantains into the curry. Simmer for another 5 minutes, just enough to heat the plantains through and allow them to absorb some of the sauce. Be careful not to overcook them at this stage, as they can become mushy.

Finish and Serve: Remove the curry from the heat. If you used whole Scotch bonnet or fresh thyme sprigs, remove them now. Stir in the fresh lime juice – this brightens up all the flavors. Taste and adjust seasonings if necessary (more salt, pepper, or even a tiny pinch of sugar if needed to balance).

Garnish and Enjoy: Ladle the Vegan Caribbean Plantain Curry into bowls. Garnish generously with fresh chopped cilantro or parsley. Serve hot with your favorite accompaniments.

Nutrition

Serving Size: One Normal Portion
Calories: 450-550