| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 15g | 10g | 46g |
| sugars | fibre | protein | salt |
| 21g | 4g | 3g | 0.81g |
Growing up with the vibrant fusion of flavors at the intersection of Caribbean and Spanish cuisine, each dish I create carries a treasured memory. One such favorite is this Spicy Plantain Curry. The image itself can induce an irresistible craving. Witness the appetizing contrast of ripe, sweet plantains simmered in a spicy, aromatic curry sauce. You can feel a tropical breeze, taste the salty sea air, and hear the rhythm of salsa in the background just looking at it!
Why You’ll Love this Dish too
If you can’t find yourself at a beach, bring the beach to your kitchen with this Spicy Plantain Curry. Combining robust Caribbean flavors and nutritional benefits, this dish serves more than just a delectable tropical delight. It’s a relatively simple recipe with a list of pantry-friendly ingredients, holding within it a delightful surprise of textures and surprising synergy of flavors.
The plantains add a hint of sweetness, beautifully offset by the earthiness of the curry and a subtle kick from the spices. They are also cheap, easy to find, and a powerhouse of Vitamins A, C, and B6. The turmeric, on the other hand, brings a beautiful hint of gold to the curry while packing antioxidants and potent anti-inflammatory effects. (source)
How to Serve this Dish
This Spicy Plantain Curry is not just a main course; it’s a conversation starter. Arrange a few tapas on the dining table, pour some tropical cocktails, and let this delightful curry take center stage. It pairs equally well with fluffy white rice, warm crusty bread, or even tortillas for a delightful fusion twist.
It’s reminiscent of a hearty chickpea curry with coconut rice , or perhaps even a veggie rendition of the Cuban classic, ropa vieja. The hint of sweet plantains marinated in an aromatic curry sauce parallels the fusion of sweet peppers and savory beef in this stew, making it a comforting flavor dance for your palate.
I invite you to immerse yourself in the tropical vibe this Spicy Plantain Curry brings, and maybe find a little piece of paradise at your dining table.
What You’ll Need
- 4 ripe plantains
- 3 cups of water
- 1 tablespoon of vegetable oil
- 2 onions, chopped
- 6 cloves garlic, finely chopped
- 1 tbsp ginger, grated
- 2 green chillies, finely chopped
- 1 red bell pepper, diced
- 2 tomatoes, diced
- 1 can of coconut milk
- 1 teaspoon of turmeric powder
- 2 teaspoons of curry powder
- 1 teaspoon of cayenne pepper
- 1 teaspoon of black mustard seeds
- 1 teaspoon of cumin seeds
- Salt to taste
- Handful of chopped cilantro, for garnish
Method
Step One
Peel the plantains and cut them into half-inch rounds. Then, in a medium-sized pot, bring the 3 cups of water to a boil. Add the plantains to the boiling water and cook for about 10 minutes, or until they are tender. Once they are done, drain them and set them aside.
Step Two
Heat the vegetable oil in a large pan over medium heat. Add chopped onions, finely chopped garlic, grated ginger, and finely chopped green chillies. Stir everything well and fry until the onions turn golden brown. This should take about 5-7 minutes.
Step Three
Add the diced red bell pepper and tomatoes to the pan and cook for another 5 minutes, or until the bell pepper softens.
Step Four
Pour the can of coconut milk into the pan, followed by the turmeric powder, curry powder, cayenne pepper, black mustard seeds, and cumin seeds. Stir everything together so that the spices are well mixed into the coconut milk.
Step Five
Once the coconut milk begins to boil, lower the heat and add the cooked plantains to the pan. Stir the plantains into the mixture so that they are fully coated in the spiced coconut milk. Add salt to taste and let the curry simmer for about 10 minutes.
Step Six
After 10 minutes, turn off the heat. Your Spicy Plantain Curry is now ready to serve. Sprinkle a handful of chopped cilantro over the curry as a garnish before serving. Serve hot with rice or any bread of your choice.
