⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

🍽 Ingredients

• 2 medium Ripe Plantains
• 1 medium Green Plantains
• 1 medium Onion
• 2 cloves Garlic
• 1/2 Scotch Bonnet Pepper
• 1 tbsp Curry Powder
• 1 tsp Turmeric
• 1 tsp Cumin
• 1 tsp Ground Ginger
• 1 can (13.5 oz) Coconut Milk
• 1/2 cup Vegetable Broth (optional)
• to taste Salt
• to taste Black Pepper
• 1/4 cup Cilantro
• 1/2 Lime
• 1 tbsp Vegetable Oil

📖 Instructions

1. First things first, prep your plantains! Peel them and slice them into half-moons about 1/2 inch thick. If you’re using ripe plantains (the ones with black spots), they'll be super sweet—but feel free to use green ones for a less sweet and starchier taste. My personal preference? A mix of both for that perfect balance!
2. Next, finely chop your onions, garlic, and scotch bonnet pepper (remove seeds for less heat if needed!). I usually wear gloves when handling scotch bonnets, just to be safe. You don’t want fiery fingers!
3. Heat up a good tablespoon of oil in your large pot or Dutch oven. I love using coconut oil for this, it adds a subtle sweetness and pairs perfectly with the coconut milk. Once the oil is hot, sauté the onions until they soften and become translucent – about 5 minutes or so. Then, toss in the garlic and scotch bonnet pepper and cook for about a minute more, stirring constantly.
4. Now, add your spices! This is where the magic happens. Add the curry powder, turmeric, cumin, and ginger, stirring constantly for another minute until fragrant. You'll start to smell the incredible aroma filling your kitchen!
5. Add the plantains to the pot and stir to coat them evenly in the spicy goodness. Cook for about 5-7 minutes, allowing them to slightly soften and brown in places. Dont' burn them!
6. Pour in the coconut milk and stir well, ensuring everything is nicely combined. You might want to add a bit of water or vegetable broth, depending on the consistency you desire. A slightly thicker curry is my personal favorite, but you do you!
7. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it all gently simmer for about 15-20 minutes. This allows the flavors to meld beautifully and the plantains to become completely tender. Stir occasionally to prevent sticking.
8. While the curry simmers, you can make a quick cilantro-lime garnish. Finely chop some cilantro and mix it with the juice of half a lime. Set aside.
9. Once the curry is cooked to your liking, taste and adjust seasonings as needed. Some people prefer a little more salt or pepper, a squeeze of lime can also elevate the flavors beautifully!
10. Serve your curry hot, garnished with the cilantro-lime mixture. A dollop of plain yogurt or a sprinkle of chopped peanuts is a great way to add a bit of extra creaminess and texture to your curry. Enjoy!

📝 Notes

• Adjust the amount of scotch bonnet pepper to control the level of spiciness.
• You can use all ripe plantains or all green plantains, depending on your preference.
• Feel free to add other vegetables like bell peppers or carrots.
• Garnish with extra cilantro, lime wedges, or a dollop of plain yogurt for extra flavor and texture.