Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A vibrant plate of Caribbean-style plantain curry showing golden-brown plantains alongside rich, spiced curry sauce, garnished with fresh herbs on a rustic wooden table.

Rich Caribbean-Style Plantain Curry (Vegan & Gluten-Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  • Author: Serena Miller
  • 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

Find it online: https://www.serenarecipes.com/rich-caribbean-style-plantain-curry-vegan-gluten-free/