Rich Caribbean-Style Plantain Curry: A Vegan & Gluten-Free Delight 🥥🍌🌶️
1. Introduction
If you’re on the hunt for a hearty, flavorful dish that is both vegan and gluten-free, then this Caribbean plantain curry is the perfect choice. Combining the natural sweetness of ripe plantains with bold Caribbean spices, this dish offers a rich taste experience that is sure to satisfy. Originating from the vibrant culinary traditions of the Caribbean, this curry is easy to prepare and versatile enough to serve to family and friends. Not only is it a wholesome meal, but it also makes for a nutritious addition to your weekly meal plan.
2. Ingredients for the Caribbean Plantain Curry
- 3 ripe plantains, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can coconut milk (full-fat preferred)
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Salt and pepper to taste
- 2 tbsp coconut oil or vegetable oil
- Fresh cilantro for garnish
- Optional: chili flakes for heat
3. Step-by-Step Instructions to Make Vegan Gluten-Free Plantain Curry
Preparing the Ingredients
Start by peeling and slicing the ripe plantains into bite-sized pieces. Chop the onion and bell pepper, and mince the garlic. Ready all your ingredients for a smooth cooking process.
Sautéing Aromatics
Heat 2 tablespoons of coconut or vegetable oil in a large skillet or wok over medium heat. Add the chopped onion, bell pepper, and minced garlic. Sauté until the vegetables are soft and fragrant, about 5 minutes.
Cooking the Spices
Add the curry powder, turmeric, smoked paprika, and cumin to the sautéed vegetables. Stir well to coat everything evenly and cook for 1-2 minutes to release the spices’ aroma.
Simmering the Curry
Pour in the can of coconut milk, stirring to combine. Add salt, pepper, and chili flakes if desired. Bring the mixture to a gentle simmer and cook for about 10 minutes to allow the flavors to meld.
Adding the Plantains
Gently fold in the sliced plantains into the curry. Cover and simmer for another 10-15 minutes until the plantains are tender but not falling apart.
Final Touches
Adjust seasoning to taste. Garnish with fresh cilantro before serving. This Caribbean plantain curry pairs beautifully with steamed rice, quinoa, or even gluten-free naan.
4. Storage Tips for Your Vegan & Gluten-Free Plantain Curry
Allow the curry to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. For longer storage, freeze the curry in portioned containers for up to a month. Reheat gently on the stove or in the microwave, adding a splash of coconut milk or water to restore creaminess.
5. Serving Suggestions for the Caribbean Plantain Curry
This rich Caribbean plantain curry is perfect served over a bed of fluffy rice or gluten-free grains. For added texture, top with chopped fresh cilantro or a squeeze of lime. To enhance your dining experience, consider pairing it with a chilled Ninja SLUSHi Pro RapidChill Drink Maker for a refreshing beverage or try making a side of CAROTE Premium 16pc Nonstick Cookware Set for perfect cooking results.
6. FAQs about Caribbean Plantain Curry
Can I substitute fresh plantains with frozen?
Yes, frozen plantains can be used as a convenient alternative. Just ensure to thaw and drain excess moisture before adding to the curry.
Is this dish suitable for gluten-free diets?
Absolutely. As long as you use gluten-free curry powders and verify coconut milk is gluten-free, this dish remains completely gluten-free.
How long does it take to prepare and cook?
From start to finish, this vegan plantain curry takes approximately 40 minutes, making it perfect for quick weeknight dinners.
Can I make this spicy?
Definitely! Add extra chili flakes or a fresh chopped chili during the sautéing step for added heat.
7. Kitchen Tools that You Might Need for This Recipe
- CAROTE Premium 16pc Nonstick Cookware Set — This high-quality cookware set makes stirring, sautéing, and simmering easy and mess-free, ensuring your curry cooks evenly.
- Ninja SLUSHi Pro RapidChill Drink Maker — Perfect for preparing refreshing beverages to complement your curry.
- Crock-Pot Family-Size Slow Cooker — For prepping your curry in advance or keeping it warm for serving family and friends.
8. Conclusion
Discover the vibrant flavors of the Caribbean with this vegan gluten-free plantain curry. Perfect for vegetarians, vegans, or anyone looking to enjoy a wholesome, spicy, and sweet dish. Easy to prepare and deeply satisfying, this recipe is sure to become a new favorite in your culinary repertoire. Whether you’re serving it over rice or with gluten-free bread, it’s a guaranteed crowd-pleaser. Try it today and bring a taste of the Caribbean into your home!
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Rich Caribbean-Style Plantain Curry (Vegan & Gluten-Free)
Rich Caribbean-Style Plantain Curry is a vegan and gluten-free delight packed with bold flavors and hearty ingredients. Made with ripe plantains, aromatic spices, and creamy coconut milk, this curry captures the vibrant essence of Caribbean cuisine. Perfect for a wholesome weeknight dinner or entertaining guests, this dish is easy to prepare, nutritious, and irresistibly tasty. Serve over rice or quinoa for a complete meal and enjoy a taste of the Caribbean right in your home.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 3 ripe plantains, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can coconut milk (full-fat preferred)
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Salt and pepper to taste
- 2 tbsp coconut oil or vegetable oil
- Fresh cilantro for garnish
- Optional: chili flakes for heat
Instructions
- Start by peeling and slicing the ripe plantains into bite-sized pieces. Chop the onion and bell pepper, and mince the garlic. Ready all your ingredients for a smooth cooking process.
- Heat 2 tablespoons of coconut or vegetable oil in a large skillet or wok over medium heat. Add the chopped onion, bell pepper, and minced garlic. Sauté until the vegetables are soft and fragrant, about 5 minutes.
- Add the curry powder, turmeric, smoked paprika, and cumin to the sautéed vegetables. Stir well to coat everything evenly and cook for 1-2 minutes to release the spices’ aroma.
- Pour in the can of coconut milk, stirring to combine. Add salt, pepper, and chili flakes if desired. Bring the mixture to a gentle simmer and cook for about 10 minutes to allow the flavors to meld.
- Gently fold in the sliced plantains into the curry. Cover and simmer for another 10-15 minutes until the plantains are tender but not falling apart.
- Adjust seasoning to taste. Garnish with fresh cilantro before serving. Serve over steamed rice, quinoa, or gluten-free naan for a complete meal.
Notes
- Ensure to use ripe plantains for optimal sweetness and flavor.
- You can customize the heat level by adding more chili flakes or chopped fresh chili.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to a month. Reheat gently on the stove or microwave.
- For added texture, consider topping the curry with chopped fresh cilantro or a squeeze of lime before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 290 Kcal
- Sugar: 14g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg