Caribbean Plantain Curry With Coconut Lime Cashew Swirl

Get ready to transport your taste buds to the Caribbean with this vibrant and flavorful Plantain Curry! This isn’t your average curry; we’re taking sweet, ripe plantains and bathing them in a rich, aromatic sauce infused with warm spices and creamy coconut milk. But the real magic happens with the Coconut-Lime Cashew Swirl – a luscious, dairy-free cream that adds a tangy, tropical twist. This recipe is not only incredibly delicious but also naturally vegan and gluten-free, making it a perfect choice for a satisfying and wholesome meal. Whether you’re a seasoned curry lover or new to Caribbean cuisine, this recipe is sure to become a new favorite!

Ingredients You’ll Need

• 2 ripe plantains (≈400 g / 14 oz): The star of the show! Plantains should be yellow with black spots – this indicates they are perfectly ripe and sweet. Green plantains are too starchy for this recipe.
• 2 Tbsp (30 ml) vegetable oil: We’re using vegetable oil for its neutral flavor, allowing the spices to shine. Canola or sunflower oil work well too.
• 1 large onion (≈150 g / 5 oz): Finely chopped, the onion forms the aromatic base of our curry. Yellow or white onions are both suitable.
• 3 cloves garlic: Minced garlic adds a pungent and savory depth to the flavor profile. Fresh garlic is always best!
• 1 Tbsp (15 g) fresh ginger: Grated ginger provides a warm, spicy, and slightly citrusy note.
• 2 tsp (6 g) curry powder (halal certified): The heart of the curry! Choose a high-quality curry powder for the best flavor. Halal certification ensures it meets specific dietary standards.
• 1 tsp (2 g) ground cumin: Cumin adds an earthy and warm undertone to the curry.
• 1 tsp (2 g) smoked paprika: Smoked paprika lends a subtle smoky flavor that complements the other spices beautifully.
• ½ tsp (1 g) ground allspice: Allspice provides a complex flavor reminiscent of cinnamon, cloves, and nutmeg.
• ¼ tsp (0.5 g) cayenne pepper (optional): For a touch of heat! Adjust the amount to your preference, or omit it altogether if you prefer a milder curry.
• 1 can (400 ml / 13.5 fl oz) diced tomatoes: Diced tomatoes add acidity and body to the sauce.
• 1 can (400 ml / 13.5 fl oz) coconut milk: Full-fat coconut milk is recommended for its richness and creaminess.
• 1 cup (150 g / 5 oz) raw cashews: Soaked cashews are the base for our luscious cashew cream. Soaking softens them for a super-smooth blend.
• 2 Tbsp (30 ml) fresh lime juice: Lime juice adds a bright, tangy flavor that balances the richness of the coconut milk and cashews.
• 1 Tbsp (15 ml) coconut oil: Coconut oil enhances the tropical flavors and adds a subtle sweetness to the cashew cream.
• Salt: To taste, for seasoning and enhancing all the flavors.
• 2 Tbsp (15 g) toasted coconut flakes: For garnish, adding texture and a delightful coconut aroma.
• ¼ cup (≈15 g) fresh cilantro: Chopped cilantro provides a fresh, herbaceous garnish.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions:

• Plantains: While nothing quite replicates the flavor of plantains, you could try using sweet potatoes as a substitute, though the texture will be different.
• Coconut Milk: If you don’t have coconut milk, you can use cashew cream or a blend of almond milk and a tablespoon of coconut oil.
• Cashews: Sunflower seeds can be used as a substitute for cashews, but the flavor will be slightly different.
• Cayenne Pepper: A pinch of red pepper flakes can be used in place of cayenne pepper.

Crafting the Perfect Caribbean Plantain Curry: A Step-by-Step Guide

1. Prepare the Plantains: Peel the ripe plantains and slice them into approximately ½-inch thick rounds. The ripeness of the plantains is crucial – they should have some blackening on the skin but still be firm. This ensures they caramelize beautifully when fried and contribute a natural sweetness to the curry.
2. Fry the Plantains: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the plantain rounds in a single layer (work in batches if necessary to avoid overcrowding). Fry for 2-3 minutes per side, until golden brown and slightly caramelized. Don’t rush this step; proper caramelization develops a depth of flavor. Transfer the fried plantains to a paper towel-lined plate to drain excess oil.
3. Sauté the Aromatics: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the finely chopped onion and sauté for about 4 minutes, or until translucent. Stir frequently to prevent burning. The onions should soften and become fragrant.
4. Bloom the Spices: Add the minced garlic and grated ginger to the skillet and cook for 1 minute, stirring constantly. This prevents the garlic from burning and releases its aroma. Next, add the curry powder, cumin, smoked paprika, allspice, and cayenne pepper (if using). Toast the spices for 30 seconds, stirring continuously. This ‘blooming’ process awakens the spices, intensifying their flavor.
5. Build the Curry Base: Add the can of diced tomatoes to the skillet and cook, stirring, for 5 minutes, or until they begin to break down. This creates a rich, flavorful base for the curry.
6. Simmer the Curry: Pour in the coconut milk and bring the mixture to a gentle simmer. Add the fried plantain pieces to the simmering sauce. Reduce the heat to low, cover, and simmer for 10 minutes, allowing the flavors to meld together. Season with salt to taste.
7. Prepare the Coconut-Lime Cashew Cream: While the curry simmers, combine the soaked and drained cashews, lime juice, coconut oil, and 2 tablespoons of water in a high-speed blender. Blend until completely smooth and silky. You may need to scrape down the sides of the blender a few times. The cashew cream adds a luxurious richness and tanginess to the curry.
8. Incorporate the Cashew Cream: Stir half of the cashew cream into the simmering curry, creating a rich, velvety base. Reserve the remaining cream for the final swirl.
9. Plate and Garnish: Spoon the curry into shallow bowls. Drizzle the reserved cashew cream in a decorative spiral across the surface. Finish with a sprinkle of toasted coconut flakes and chopped cilantro.

The Art of Plantain Ripeness

The key to a truly exceptional Caribbean Plantain Curry lies in using plantains that are perfectly ripe. Look for plantains with mostly black skin, but that still yield slightly to gentle pressure. Green plantains are too starchy, and overly ripe plantains will fall apart during frying. The sweet spot is when the starches have converted to sugars, resulting in a caramelized flavor that complements the spices beautifully.

Why Coconut Milk is Essential

Coconut milk isn’t just a liquid in this recipe; it’s a foundational flavor component. Its creamy texture and subtle sweetness balance the spice and acidity of the other ingredients. Full-fat coconut milk is highly recommended for the richest flavor and texture. Using light coconut milk will result in a thinner, less flavorful curry.

Spice Level Customization

This recipe includes ¼ teaspoon of cayenne pepper for a gentle warmth. Feel free to adjust this amount to your preference. If you prefer a milder curry, omit the cayenne pepper altogether. For a spicier curry, increase the cayenne pepper to ½ or even 1 teaspoon. Remember to taste as you go and adjust the seasoning accordingly.

Cashew Cream: A Vegan Delight

The coconut-lime cashew cream is a game-changer, adding a luxurious richness and creaminess without relying on dairy. Soaking the cashews is crucial for achieving a perfectly smooth texture. If you don’t have a high-speed blender, you may need to soak the cashews for a longer period (up to 4 hours) to ensure they blend completely. The lime juice brightens the cashew cream and complements the Caribbean flavors.

Serving Suggestions & Accompaniments

While this Caribbean Plantain Curry is delicious on its own, it pairs wonderfully with steamed basmati rice, fluffy quinoa, or warm flatbread for soaking up the flavorful sauce. A side of mango salsa or a simple green salad can also provide a refreshing contrast to the richness of the curry.

Frequently Asked Questions

Can I use frozen plantains?

While fresh plantains are best, you can use frozen plantains. Thaw them completely and pat them dry before frying.

Can I make this curry ahead of time?

Yes, the curry can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually develop further overnight. Add the cashew cream just before serving.

Enjoy this vibrant and flavorful Caribbean Plantain Curry! Don’t forget to save this recipe to Pinterest for later!

recipe caribbean style plantain curry

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• Author: Jusmira Rayne
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This Plantain Curry features sweet plantains in a rich, aromatic sauce with a Coconut-Lime Cashew Swirl, offering a vibrant Caribbean flavor. It’s naturally vegan and gluten-free, perfect for a wholesome meal.

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Ingredients

Scale 1x2x3x

• 2 ripe plantains (400 g)
• 2 Tbsp (30 ml) vegetable oil
• 1 large onion (150 g)
• 3 cloves garlic
• 1 Tbsp (15 g) fresh ginger
• 2 tsp (6 g) curry powder
• 1 tsp (2 g) ground cumin
• 1 tsp (2 g) smoked paprika
• 0.5 tsp (1 g) ground allspice
• 0.25 tsp (0.5 g) cayenne pepper (optional)
• 1 can (400 ml) diced tomatoes
• 1 can (400 ml) coconut milk
• 1 cup (150 g) raw cashews
• 2 Tbsp (30 ml) fresh lime juice
• 1 Tbsp (15 ml) coconut oil
• Salt to taste
• 2 Tbsp (15 g) toasted coconut flakes
• 0.25 cup (15 g) fresh cilantro

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Instructions

1. Prepare Plantains: Slice plantains into 0.5-inch rounds.
2. Fry Plantains: Fry plantain rounds until golden brown.
3. Sauté Aromatics: Sauté onion until translucent.
4. Bloom Spices: Add garlic, ginger, and spices; toast for 30 seconds.
5. Build Curry Base: Add diced tomatoes and cook for 5 minutes.
6. Simmer Curry: Add coconut milk and fried plantains; simmer for 10 minutes.
7. Prepare Cashew Cream: Blend soaked cashews, lime juice, coconut oil, and water.
8. Incorporate Cream: Stir half of cashew cream into curry.
9. Plate & Garnish: Drizzle with remaining cream, coconut flakes, and cilantro.

Notes

Soaking cashews ensures a smooth cashew cream. Adjust cayenne pepper to your spice preference.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Caribbean

Nutrition

• Serving Size: 1 cup
• Calories: 450 kcal
• Sugar: 15 g
• Sodium: 300 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 8 g
• Protein: 10 g
• Cholesterol: 0 mg

Keywords: plantain, curry, vegan, caribbean, coconut, gluten-free, spices, cashew, lime, tropical