Description
A delightful Caribbean dish combining the sweetness of ripe plantains with rich coconut milk and aromatic spices.
Ingredients
- Ripe plantains: 3 medium, peeled and sliced
- Coconut milk: 1 can (400 ml)
- Curry powder: 2 tablespoons
- Garlic: 3 cloves, minced
- Onion: 1 medium, chopped
- Bell peppers: 1 medium (any color), chopped
- Fresh ginger: 1 tablespoon, grated
- Vegetable broth: 1 cup (240 ml)
- Fresh cilantro: 1/4 cup, chopped (for garnish)
- Olive oil: 2 tablespoons (for cooking)
- Salt: to taste
- Black pepper: to taste
Instructions
- Peel and slice the ripe plantains into 1/2-inch thick rounds.
- Heat olive oil in a large skillet over medium heat and sauté chopped onion until translucent.
- Add minced garlic, grated ginger, and chopped bell peppers; cook for an additional 2-3 minutes.
- Sprinkle curry powder over the sautéed vegetables and cook for 1 minute.
- Gently add the sliced plantains and stir to coat them in the curry mixture.
- Pour in coconut milk and vegetable broth; stir to combine and bring to a gentle simmer.
- Reduce heat to low and cook for 15-20 minutes, stirring occasionally.
- Season with salt and black pepper to taste, and garnish with chopped cilantro before serving.
Notes
- Choose ripe plantains with yellow skin and black spots for sweetness.
- Adjust spice levels by modifying the amount of curry powder or adding chili peppers.
- For added protein, consider including chicken, shrimp, or tofu.
- This recipe is naturally vegetarian and can be made vegan with appropriate broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Caribbean, plantain, curry, vegan, vegetarian, coconut milk, spices