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If you’re craving something cozy yet bursting with tropical flavors, this Caribbean-style Plantain Curry is exactly what you need. It’s one of those dishes that brings warmth to your kitchen and a smile to your family’s faces. I first made this recipe on a rainy evening when I wanted comfort food that was also fresh and vibrant. The sweet plantains, fragrant spices, and creamy coconut sauce created a bowl of pure joy.
This recipe is so simple, even if you’re new to cooking curries, you’ll feel like a pro. Plus, it’s vegan and packed with nutrients, making it a great choice for everyone at the table.
Why This Caribbean-style Plantain Curry Is a Must-Try
- First, it’s easy and quick: just one pot and under 40 minutes prep.
- Additionally, it offers bold Caribbean flavors like turmeric, cumin, cinnamon, and more.
- Plus, it’s hearty and filling with sweet plantains swimming in a creamy sauce.
- Best of all, it’s family-friendly, featuring mild spice with room to adjust heat to your taste
Ingredients You’ll Need for Caribbean-style Plantain Curry
- 2 ripe plantains (yellow with black spots for sweetness)
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper (optional for heat)
- 1 cup coconut milk
- 1 cup vegetable broth
- 1 large tomato, chopped
- 1 tablespoon brown sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup chopped fresh cilantro
- 1 tablespoon lime juice
- 2 tablespoons chopped scallions
Step-by-Step Instructions for Caribbean-style Plantain Curry

1. Sauté the Aromatics
Heat vegetable oil in a large skillet or saucepan over medium heat. Add chopped onion and sauté for about 5 minutes until softened. Add garlic and ginger, cooking for another 2 minutes until fragrant.
2. Toast the Spices

Add turmeric, cumin, coriander, paprika, cinnamon, and cayenne pepper. Stir continuously and cook for about 1 minute to release the spices’ aromas.
3. Add Plantains and Liquids

Peel and slice plantains into ½-inch thick rounds. Add them to the skillet and stir gently to coat with the spices. Pour in coconut milk and vegetable broth, mixing everything well.
4. Add Tomato and Seasonings
Add chopped tomato, brown sugar, salt, and black pepper. Stir to combine and bring the mixture to a simmer.
5. Simmer Until Tender
Next, allow the curry to simmer for 15–20 minutes, stirring occasionally, until the plantains are soft and the sauce thickens slightly.
6. Finish with Freshness
Then, stir in the chopped cilantro and lime juice. After that, taste and adjust the seasoning if needed. Finally, sprinkle chopped scallions on top before serving.
Helpful Tips to Make Your Plantain Curry Shine

- Choose ripe plantains for natural sweetness and soft texture.
- Don’t rush the spice toasting step; it’s key for deep flavor.
- Add veggies like bell peppers or spinach to bulk up the curry.
- Serve with fluffy rice or quinoa to soak up every bit of sauce.
- Leftovers are fantastic the next day once flavors meld.
FAQs About Caribbean-style Plantain Curry
Is plantain a Caribbean food?
Yes, plantains are a Caribbean staple, enjoyed in many traditional dishes.
Can you put plantains in curry?
Definitely! They add a wonderful sweet and hearty element that pairs beautifully with spices.
What is the healthiest way to eat plantains?
Stewing or baking plantains, as in this curry, preserves nutrients without added fat.
What flavors pair best with plantains?
Warm spices like cinnamon and turmeric, plus citrus like lime, enhance plantain’s natural sweetness.
Related Recipes You’ll Love from Ritzy Recipes
- Explore bold and authentic flavors in our Jamaican Jerk Chicken recipe.
- Try a different curry experience with our Easy Thai Chicken Curry.
- Add a fresh, nutrient-rich side with the Kale Quinoa Salad with Blueberries.
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Caribbean-style Plantain Curry | Flavorful, Comforting & Easy Vegan Meal
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A flavorful, comforting vegan curry featuring sweet ripe plantains simmered in a creamy, spiced coconut sauce—easy to make and perfect for family meals.
Ingredients
- 2 ripe plantains (yellow with black spots for sweetness)
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper (optional for heat)
- 1 cup coconut milk
- 1 cup vegetable broth
- 1 large tomato, chopped
- 1 tablespoon brown sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup chopped fresh cilantro
- 1 tablespoon lime juice
- 2 tablespoons chopped scallions
Instructions
- Heat vegetable oil in a large skillet or saucepan over medium heat. Add chopped onion and sauté for about 5 minutes until softened.
- Add garlic and ginger, cooking for another 2 minutes until fragrant.
- Add turmeric, cumin, coriander, paprika, cinnamon, and cayenne pepper. Stir continuously and cook for about 1 minute to release the spices’ aromas.
- Peel and slice plantains into ½-inch thick rounds. Add them to the skillet and stir gently to coat with the spices.
- Pour in coconut milk and vegetable broth, mixing everything well.
- Add chopped tomato, brown sugar, salt, and black pepper. Stir to combine and bring the mixture to a simmer.
- Allow the curry to simmer for 15–20 minutes, stirring occasionally, until plantains are soft and the sauce thickens slightly.
- Stir in chopped cilantro and lime juice. Taste and adjust seasoning if needed.
- Sprinkle chopped scallions on top before serving.
Notes
Use ripe plantains for sweetness. Don’t skip toasting the spices to develop deep flavors. Add veggies like bell peppers for extra nutrition. Serve with rice or quinoa.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg






