Vegan Caribbean Plantain Curry Recipe

Introduction

This Vegan Caribbean Plantain Curry is a vibrant and hearty dish filled with bold flavors and comforting spices. Perfectly tender plantains and sweet potatoes simmer in a fragrant coconut curry sauce, making it a deliciously satisfying meal for any day of the week.

Ingredients

• 2 tbsp coconut oil (28g)
• 2 scallions, chopped
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 2 mixed bell peppers, chopped
• 1 tbsp grated ginger (7g)
• 6 sprigs of thyme
• 1 medium tomato, chopped
• 1 tsp ground coriander (2g)
• 4 pimento berries (allspice)
• 1 tsp black pepper (2g)
• 2 tbsp curry powder (12g)
• 14 oz can kidney beans (or 1 cup/200g), drained
• 1 medium sweet potato, chopped
• 2 ripe yellow plantains, sliced and halved
• Scotch bonnet (optional)
• 14 oz can coconut milk (400ml)
• 1 cup water (250ml)
• A handful of spinach (or callaloo if available)
• 1 tsp Himalayan pink salt (6g), or to taste

Instructions

1. Step 1: Heat the coconut oil in a sturdy non-stick casserole pot, Dutch oven, or large skillet over low to medium heat until melted.
2. Step 2: Add the chopped scallions, onion, and minced garlic. Sauté until they become soft and translucent.
3. Step 3: Add the chopped bell peppers and grated ginger. Cook for about 5 minutes until the peppers soften.
4. Step 4: Stir in the thyme sprigs, chopped tomato, ground coriander, pimento berries, black pepper, and curry powder.
5. Step 5: Cook the spices with the vegetables for about 2 minutes until fragrant.
6. Step 6: Add the drained kidney beans, chopped sweet potato, sliced plantains (if firm), scotch bonnet (if using), coconut milk, and water to the pot.
7. Step 7: Bring to a rolling boil, then cover with a lid. Reduce heat to medium-low and let it simmer for about 25 minutes.
8. Step 8: Five minutes before the cooking time ends, carefully fold in the spinach and sprinkle in Himalayan pink salt. Adjust seasoning as needed.
9. Step 9: If your plantains are soft and overripe, add them 5 to 10 minutes before the curry finishes cooking to avoid them turning mushy.

Tips & Variations

• Use callaloo instead of spinach if you can find it for a more authentic Caribbean flavor.
• Adjust the heat level by adding or omitting the scotch bonnet pepper depending on your spice preference.
• For a thicker curry, simmer uncovered for the last 5-10 minutes to reduce excess liquid.
• Add extra vegetables like carrots or butternut squash for more color and nutrition.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the curry thickens too much. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ripe plantains instead of yellow ones?

Yes, ripe plantains can be used, but add them later in the cooking process (5 to 10 minutes before the end) to prevent them from turning mushy.

Is this curry gluten-free?

Yes, this Vegan Caribbean Plantain Curry is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.

Vegan Caribbean Plantain Curry Recipe

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★★★★★

4.8 from 794 reviews

This Vegan Caribbean Plantain Curry is a vibrant, hearty dish packed with rich flavors from coconut milk, curry powder, and fresh herbs. Featuring ripe plantains, sweet potatoes, and kidney beans, it offers a perfect balance of sweetness and spice. Ideal for a comforting, plant-based meal with a Caribbean twist.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Caribbean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables and Fresh Ingredients

• 2 Scallions, chopped
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 2 mixed bell peppers, chopped
• 1 tbsp ginger (7g), grated
• 6 sprigs of thyme
• 1 medium tomato, chopped
• 1 medium sweet potato, chopped
• 2 ripe yellow plantains, sliced and halved
• 1 scotch bonnet (optional)
• A handful of spinach (or callaloo if available)

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

• 2 tbsp coconut oil (28g)
• 14 oz can kidney beans (or 1 cup/200g), drained
• 14 oz can coconut milk (400ml)
• 1 cup water (250ml)

Instructions

1. Heat the oil: Grab a sturdy non-stick casserole pot, Dutch oven, or large skillet and melt the coconut oil over low to medium heat to prepare for sautéing.
2. Saute aromatics: Add the chopped scallion, onion, and minced garlic, sautéing until they become soft and translucent, releasing their flavors.
3. Add peppers and ginger: Stir in the chopped bell peppers and grated ginger, cooking for about 5 minutes until the peppers soften.
4. Combine spices and herbs: Add the thyme sprigs, chopped tomato, ground coriander, pimento berries, black pepper, and curry powder; stir to coat the vegetables evenly.
5. Cook spices: Continue stirring for about 2 minutes until the spices become fragrant, enhancing the curry’s aroma and depth.
6. Add main ingredients: Incorporate the kidney beans, chopped sweet potato, and plantains (only if firm and not overripe), along with the optional scotch bonnet, coconut milk, and water.
7. Simmer the curry: Bring the pot to a rolling boil, then cover with a lid, reduce the heat to medium-low, and simmer gently for about 25 minutes until vegetables are tender.
8. Add spinach and salt: Five minutes before the end of cooking, carefully fold in the spinach and sprinkle the Himalayan pink salt. Adjust seasoning as needed.
9. Adjust for ripe plantains: If your plantains are soft and overripe, add them 5-10 minutes before the curry finishes cooking to avoid them becoming mushy.

Notes

• The scotch bonnet pepper adds heat but is optional; remove seeds to reduce spiciness.
• Use callaloo instead of spinach if available for a more authentic Caribbean flavor.
• Adjust salt seasoning at the end based on taste preferences.
• Ensure plantains are firm before adding early to maintain texture, or add overripe ones later to prevent mushiness.
• This curry can be served with rice or flatbreads for a complete meal.

Keywords: vegan curry, plantain curry, Caribbean recipe, vegetarian curry, coconut milk curry, sweet potato curry, kidney bean curry