Print

Vegan Caribbean Plantain Curry Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/vegan-caribbean-plantain-curry-recipe/