Caribbean Plantain Curry

This deeply flavorful Caribbean-style plantain curry brings sweet ripe plantains together with rich coconut milk and aromatic spices for a vibrant meal that is both comforting and exciting. Every time I make this, my kitchen fills with warming scents that immediately take me back to the first time I tried a plantain curry at a friend’s family dinner. It is a go-to recipe for when I want something a little special yet easy enough for any night of the week.

The first time I made this recipe for my sister, she kept sneaking tastes from the pot as it simmered and now always asks for the curry during family gatherings.

Ingredients

• Ripe plantains: Let them get deep yellow with black spots for best sweetness and creamy texture
• Vegetable oil: Neutral oil like sunflower or canola keeps those lovely Caribbean flavors at the forefront
• Medium onion: Choose a firm onion with no green sprouts for a sweeter flavor
• Garlic cloves: Fresh cloves bring big aroma and flavor
• Ginger: Go for a plump piece that feels heavy for its size for strong flavor
• Ground turmeric: Adds vibrant color and earthiness seek out fresh and fragrant powder
• Ground cumin: Gives warmth and depth to the curry base
• Ground coriander: For floral citrus notes that brighten the whole dish
• Paprika: For subtle sweetness and color use smoked for a deeper flavor if you want
• Ground cinnamon: Adds complexity and a hint of warmth
• Cayenne pepper: Control the heat based on your spice preference
• Coconut milk: Always grab a full-fat can for richness and creaminess
• Vegetable broth: Use a good quality low-sodium broth for best flavor balance
• Large tomato: Ripe tomatoes add freshness and gentle acidity
• Brown sugar: Helps to enhance the natural sweetness of plantain
• Salt: To perfectly bring out all the flavors
• Black pepper: For a mild bite and added earthy undertone
• Chopped cilantro: Brightens the finish and adds fresh greenery
• Lime juice: For a tangy pop to balance the creamy coconut
• Chopped scallions: For a crisp sharp bite on top

Step-by-Step Instructions

Heat the Oil:

Pour vegetable oil into a large skillet or saucepan and let it warm on medium heat for about two minutes so your aromatics will sizzle right away

Sauté the Onions:

Toss in chopped onion and stir gently for about five minutes until the pieces have softened and turned slightly golden this creates an aromatic bed for all the flavors to come

Add Garlic and Ginger:

Add the minced garlic and grated ginger cooking for another two minutes until their fragrance fills the kitchen this gentle sauté develops deep and sweet undertones

Bloom the Spices:

Sprinkle turmeric cumin coriander paprika cinnamon and cayenne into the pan mix thoroughly while you toast the spices for one minute so their natural oils release and the flavors intensify

Prepare and Add Plantains:

Peel the plantains and slice them into half inch thick rounds add them to the skillet and gently stir so each piece gets lovingly coated in your spice and onion base letting them soak up flavor

Build the Sauce:

Pour in coconut milk and vegetable broth combining all the ingredients scrape the bottom of the pan to make sure nothing sticks and every bit of flavor is brought into the sauce

Stir In Tomatoes and Seasonings:

Add chopped tomato brown sugar salt and black pepper stir everything together until it looks evenly mixed this brings freshness sweetness and seasoning into every bite

Simmer Until Tender:

Turn the heat down slightly and let the curry simmer for fifteen to twenty minutes until the plantains are fork tender and the sauce has reduced slightly giving you a creamy golden gravy

Add Fresh Herbs and Lime:

Stir in chopped cilantro and fresh lime juice mixing everything so it brightens up right before serving balancing sweetness with just the right amount of zing

Check and Adjust Seasoning:

Taste the curry and tweak with a pinch more salt black pepper or lime juice if you want it a little more punchy

Finish With Scallions:

Remove the pan from heat and sprinkle chopped scallions over the top for crunch and color

Serve Hot:

Spoon steaming curry into bowls over fresh rice or any side you love and let those Caribbean flavors shine through

One of my favorite parts is the first spoonful of coconut-rich sauce with that hint of fresh lime and cilantro I remember laughing around the table with friends who just could not get enough of the sweet spicy comfort in every bite

Storage Tips

You can store leftovers in an airtight container in the fridge for up to three days The flavors blend and deepen overnight making the next day’s lunch extra enjoyable For longer storage let the curry cool fully then freeze for up to two months Defrost overnight in the fridge and reheat gently on the stovetop adding a splash of coconut milk if needed to revive the creaminess

Ingredient Substitutions

If you cannot find ripe plantains try using sweet potatoes or even ripe bananas for a different twist They will give a creamy sweet result though with a slightly different texture No fresh tomatoes Use a half cup of canned diced tomatoes Full fat coconut milk is best but light coconut milk can work in a pinch just simmer uncovered longer for richness

Serving Suggestions

This curry is perfect with steamed jasmine rice brown rice or soft coconut flatbreads I love adding a side of lightly dressed cucumber salad or some sautéed leafy greens for color and crunch For a true Caribbean touch toss a few toasted coconut flakes or roasted peanuts on top as garnish

Cultural Notes

Plantain curry is a beloved staple across the Caribbean especially in Trinidad and Jamaica where ripe plantains often make their way into both sweet and savory dishes The blend of spices coconut and fresh lime reflects the region’s Indian African and Creole culinary heritage Every family has its own spin but the sweet plantains and warming sauce are always at the heart

This Caribbean plantain curry will quickly become a staple for its bold flavors and effortless comfort. Just one bite and it brings the islands straight to your table.

Recipe Q&A

→ How do I know if my plantains are ripe enough for this curry?

For this curry, look for plantains with yellow skin that has black spots or patches. They should feel slightly soft when gently pressed. Green plantains are too starchy and firm, while completely black plantains might be too soft and sweet for this dish.

→ Can I make this curry less spicy?

Absolutely! Simply reduce or omit the cayenne pepper to decrease the heat level. The other spices provide plenty of flavor without adding significant heat. You can also serve yogurt or coconut cream on the side for anyone who prefers a milder taste.

→ What can I serve with Caribbean plantain curry?

This curry pairs beautifully with steamed rice (especially jasmine or basmati), roti, or naan bread. For a complete Caribbean-inspired meal, serve with a side of black beans, fried sweet plantains (maduros), or a simple green salad with a citrus dressing.

→ Can I prepare this dish in advance?

Yes! This curry actually tastes even better the next day as the flavors have more time to meld. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of coconut milk or water if needed to loosen the sauce.

→ Are there any good substitutes for plantains in this recipe?

While plantains create the authentic Caribbean flavor, you could substitute with firm yellow bananas, sweet potatoes, or butternut squash. Each will create a different but delicious variation. If using bananas, choose ones that are still slightly firm and not overly ripe.

→ How can I make this curry thicker?

To thicken the curry, you can either simmer it uncovered for a few extra minutes to reduce the liquid, or mash a few pieces of the cooked plantain against the side of the pot and stir them back into the sauce. You could also add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water).