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Golden Coconut Curry with Sweet Plantains

A creamy, warmly spiced coconut curry loaded with vegetables, chickpeas, and caramelized sweet plantains for a comforting tropical-inspired meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Fusion
Calories: 420

Ingredients
  

Curry
  • 2 tbsp coconut oil
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp curry paste
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 red bell pepper sliced
  • 1 cup carrots diced
  • 1 can chickpeas drained and rinsed
  • 1 can coconut milk full-fat
  • 1 cup vegetable broth
  • 1 tbsp soy sauce
  • 2 ripe plantains sliced
  • 0.5 lime juiced

Equipment

  • Large pot or deep skillet
  • Cutting board
  • Chef’s knife
  • Wooden spoon

Method
 

  1. Heat oil in a large pot over medium heat. Sauté onion until soft, then add garlic and ginger.
  2. Stir in curry paste and spices, cooking until fragrant.
  3. Add bell pepper and carrots and cook briefly.
  4. Pour in coconut milk and broth, then add chickpeas and soy sauce. Simmer until vegetables are tender.
  5. In a separate skillet, caramelize plantain slices until golden.
  6. Stir lime juice and most plantains into the curry. Adjust seasoning.
  7. Serve hot over rice and garnish with remaining plantains and cilantro.

Notes

Use ripe, spotty plantains for the best sweetness and texture.