Description
A vibrant one pot Caribbean-style plantain curry made with caramelized ripe plantains, sweet bell peppers, warm curry spices, and creamy coconut milk for a bold and comforting meal.
Ingredients
Units
Scale
- 3 large ripe plantains, sliced into thick rounds
- 2 medium red bell peppers, sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 2 tablespoons curry powder
- 1 teaspoon paprika
- 1 can (13 ounces) coconut milk
- 1 cup vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add sliced plantains and cook for 3 to 4 minutes per side until golden brown. Remove and set aside.
- In the same pot, add sliced onion and red bell peppers. Cook for about 5 minutes until softened.
- Stir in minced garlic, curry powder, paprika, and fresh thyme. Cook for 1 minute until fragrant.
- Pour in vegetable broth and coconut milk, stirring well and scraping up any browned bits from the bottom of the pot.
- Return the browned plantains to the pot and stir gently to combine.
- Simmer gently for 10 to 15 minutes until the sauce thickens slightly and flavors meld together.
- Season with salt and black pepper to taste.
- Serve warm, optionally over rice.
Notes
- Use ripe plantains with yellow skin and dark spots for natural sweetness.
- Simmer gently after adding coconut milk to prevent separation.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This dish freezes well for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 18g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg