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A cozy, one-pot Caribbean-inspired curry featuring ripe plantains, sweet potatoes, kidney beans, and aromatic spices simmered in creamy coconut milk, delivering a sweet-savory, plant-based meal full of tropical warmth and flavor.

Ingredients

Scale
  • 2 scallions, chopped
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 mixed bell peppers, chopped
  • 1 tbsp grated ginger (about 7g)
  • 6 thyme sprigs
  • 1 medium tomato, chopped
  • 1 medium sweet potato, chopped into ~1-inch cubes
  • 2 ripe yellow plantains, sliced and halved
  • 1 handful spinach (or callaloo as substitute)
  • 1 scotch bonnet pepper (optional)
  • 1 tsp ground coriander (2g)
  • 4 pimento berries (allspice)
  • 1 tsp black pepper (2g)
  • 2 tbsp curry powder (12g)
  • 1 tsp Himalayan pink salt (6g), or to taste
  • 14 oz can kidney beans, drained and rinsed (about 1 cup or 200g)
  • 14 oz can coconut milk (400ml)
  • 2 tbsp coconut oil (28g)
  • 1 cup water (250ml)

Instructions

  1. Chop and measure all ingredients; cut sweet potato into ~1-inch cubes, slice and halve plantains, and drain and rinse kidney beans.
  2. Optional: If using green plantains, cut them smaller or parboil for 8–10 minutes before adding.
  3. Heat 2 tbsp coconut oil over low–medium heat in a heavy-bottomed pot or large skillet.
  4. Add chopped scallions, chopped onion, and minced garlic; sauté until soft and translucent.
  5. Stir in chopped bell peppers and grated ginger; cook about 5 minutes until peppers soften.
  6. Add thyme sprigs, chopped tomato, ground coriander, pimento berries, black pepper, and curry powder; stir and bloom the spices for 30–60 seconds until fragrant.
  7. Optional: Pan-fry plantain slices in a little coconut oil until golden on both sides for extra caramelized flavor.
  8. Add drained kidney beans, sweet potato cubes, and firm plantain slices; add the whole scotch bonnet pepper if using.
  9. Pour in coconut milk and water; stir to combine.
  10. Bring the mixture to a rolling boil, then cover and reduce heat to medium–low; simmer gently about 25 minutes until sweet potatoes and plantains are tender.
  11. If plantains are very ripe and soft, add them only in the last 5–10 minutes of cooking to avoid mushiness.
  12. About 5 minutes before the end of cooking, fold in the spinach or callaloo.
  13. Sprinkle Himalayan pink salt to taste and adjust seasoning; taste and tweak as needed.

Notes

Choose firm yellow plantains for better texture; add riper plantains late in cooking to prevent mushiness., Scotch bonnet pepper is optional for heat; omit for milder flavor., Serve with steamed rice, roti, or warm flatbread., Substitute callaloo with spinach if unavailable., Pan-frying plantains before adding gives extra caramelized flavor., Avoid high heat when sautéing spices to prevent bitterness., Rinse canned kidney beans to reduce salt and starch., Add greens just before finishing to preserve color and texture., Adjust thickness by simmering uncovered or mashing some sweet potato., This curry freezes well; omit very ripe plantains before freezing to avoid mushiness when reheated., Heavy-bottomed cookware like Dutch oven recommended for even cooking.

Nutrition

Find it online: https://cookingcrumbs.com/caribbean-plantain-curry-vibrant-tropical-flavors-easy-comfort/