Ingredients
Scale
- 4 ripe plantains, peeled and sliced
- 1 tablespoon coconut oil or vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 2 bell peppers, sliced (any color)
- 2 tomatoes, chopped
- 1 can (400 ml) coconut milk
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Peel and slice the plantains. Chop the onion, garlic, ginger, bell peppers, and tomatoes. Set everything aside for easy cooking.
- Heat a large skillet over medium heat. Add the coconut or vegetable oil, then sauté the onion, garlic, and ginger until fragrant. Stir in curry powder, turmeric, smoked paprika, and cumin. Cook for 1-2 minutes to release their aroma.
- Add the sliced bell peppers and chopped tomatoes to the skillet. Stir well, then pour in the coconut milk. Mix thoroughly to combine flavors.
- Add the sliced plantains to the sauce. Reduce heat to low, cover, and simmer for 15-20 minutes until plantains are tender and sauce thickens slightly.
- Season with salt and pepper to taste. Garnish with chopped cilantro. Serve hot over rice or gluten-free grains.
Notes
- Ensure to use ripe plantains for natural sweetness and softer texture.
- Adjust spice levels according to your preference.
- This curry tastes even better when made a day ahead as flavors develop.
- Garnish with fresh cilantro for added freshness and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal Kcal
- Sugar: 12 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 4 g
- Cholesterol: 0 mg