Caribbean Style Plantain Curry (Printable Format)

Tender plantains in a rich coconut curry with Caribbean spices, finished with fresh cilantro and lime for authentic island flavor.

# Needed Ingredients:

→ Main Ingredients

01 - 2 ripe plantains, peeled and sliced into 1/2-inch thick rounds
02 - 1 tablespoon vegetable oil
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 2.5 cm piece fresh ginger, grated

→ Spices

06 - 1 teaspoon ground turmeric
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1 teaspoon paprika
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon cayenne pepper
12 - 1 teaspoon salt
13 - 1/2 teaspoon freshly ground black pepper

→ Sauce Base

14 - 1 cup coconut milk
15 - 1 cup vegetable broth
16 - 1 large tomato, diced
17 - 1 tablespoon brown sugar

→ Garnish

18 - 1/4 cup fresh cilantro, chopped
19 - 1 tablespoon fresh lime juice
20 - 2 tablespoons scallions, thinly sliced

# Preparation Steps:

01 - Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
02 - Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
03 - Add the ground turmeric, cumin, coriander, paprika, cinnamon, and cayenne pepper to the pan. Stir well, cooking the spices for about 1 minute until aromatic.
04 - Add the plantain slices to the skillet, stirring gently to coat them with the spice and onion mixture.
05 - Pour in the coconut milk and vegetable broth, stirring to combine all ingredients thoroughly.
06 - Add the chopped tomato, brown sugar, salt, and black pepper to the skillet and stir to mix everything evenly.
07 - Bring the mixture to a simmer and cook for 15-20 minutes, or until the plantains are tender and the sauce has thickened slightly.
08 - Stir in the chopped cilantro and lime juice, mixing well. Taste and adjust seasoning if necessary.
09 - Remove from heat, sprinkle with chopped scallions, and serve hot with rice or your preferred side.

# Supplementary Details:

01 - For best results, choose plantains that are yellow with black spots for optimal sweetness and texture.
02 - The curry can be made ahead and reheated, as the flavors develop further overnight.

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