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.
Ingredients
Scale
- 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
Instructions
- Prepare Plantains: Slice plantains into 0.5-inch rounds.
- Fry Plantains: Fry plantain rounds until golden brown.
- Sauté Aromatics: Sauté onion until translucent.
- Bloom Spices: Add garlic, ginger, and spices; toast for 30 seconds.
- Build Curry Base: Add diced tomatoes and cook for 5 minutes.
- Simmer Curry: Add coconut milk and fried plantains; simmer for 10 minutes.
- Prepare Cashew Cream: Blend soaked cashews, lime juice, coconut oil, and water.
- Incorporate Cream: Stir half of cashew cream into curry.
- 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