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This easy to make and authentic tasting Jamaican style Plantain curry is bursting with Caribbean flavor, fully plant based, and absolutely delicious!
Adding in some butter beans or chickpeas will make this a complete meal, fill up yuh belly, and last for days making this plantain curry the best weeknight dinner and vegan meal prep!
What you’ll need
- Slightly Ripe Plantain
- Scallion
- Tomato
- Onion
- Ginger
- Water
- Coconut Cream
- Scotch Bonnet Pepper
- Garlic
- Bell Pepper
- Fresh Thyme
- Oil
Seasonings You need
- High quality Jamaican Curry Powder
- Paprika
- Garlic Powder
- Onion Powder
- No Salt Seasoning
- Italian Seasoning
- Jamaican All Purpose
- Salt
How to make Caribbean plantain curry
Step One:
Except for the scotch bonnet and thyme, chop all your fresh herbs into small pieces. Cut your plantain into your desired size, set aside.
Heat a pan of oil and “burn” aka cook your curry powder for about 20 second, then add in all the fresh herbs along with the other seasoning, Sauté for the next 2-3 minutes.
Step Two:
Add in your plantain and water and allow to cook for the next 7 minutes. Once the plantain is cooked through, add the coconut cream and stir, combine and allow to cook for 5 minutes.
Step Three:
Add salt to taste and serve with your side of choice and enjoy!
How to store plantain curry
This plantain curry recipe lasts in the fridge for up to 5 days and can freeze for about 2 weeks.
Simply reheat in the microbe or on the stove with a splash of water, stirring constantly.
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Caribbean Plantain Curry
Ingredients
- 2 Slightly unripe plantain should be hard, not soft
- 2 Scallion
- 2 Roma tomato
- 1/2 Onion medium size
- 1/2 inch Ginger
- 3/4 Cup Coconut cream or thick coconut milk
- 4 Stems Fresh Thyme
- 5 Cloves Garlic
- 1 Scotch Bonnet do NOT cut or burst!!!
- 1 Bell Pepper yellow, red, or orange
- 1 Cup Water
Seasonings Needed
- 1.5 Teaspoons Jamaican curry powder see article for recommended brand
- 1/2 Teaspoon Paprika
- 1 Teaspoon Onion powder
- 1 Teaspoon Garlic Powder
- 1 Teaspoon No Salt Seasoning
- 1 Teaspoon Italian Seasoning
- 2 Teaspoon Jamaican All Purpose
- Salt to taste
Instructions
- Except for the scotch bonnet and thyme, chop all your fresh herbs into small pieces. Cut your plantain into your desired size, set aside. Heat a pan of oil and "burn" aka cook your curry powder for about 20 second, then add in all the fresh herbs along with the other seasoning, Sauté for the next 2-3 minutes.
- Add in your plantain and water and allow to cook for the next 7 minutes. Once the plantain is cooked through, add the coconut cream and stir, combine and allow to cook for 5 minutes.
- Add salt to taste and serve with your side of choice and enjoy!
