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A flavorful, comforting plant-based curry featuring caramelized ripe plantains in a fragrant coconut milk curry with chickpeas and fresh vegetables. Naturally dairy-free and gluten-free, this dish balances sweet, spicy, and savory for an exotic yet easy meal.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 3 ripe plantains, peeled and sliced into thick rounds
  • 1 tablespoon coconut oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 Scotch bonnet pepper, finely chopped (optional for heat)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt (or to taste)
  • 1 (14 oz) can coconut milk (full-fat recommended)
  • 1/2 cup vegetable broth or water
  • 1 red bell pepper, sliced
  • 1 zucchini, diced
  • 1 cup chickpeas, cooked or canned (drained and rinsed)
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Peel and slice plantains into thick rounds; rinse and drain chickpeas; dice zucchini; slice red bell pepper; mince garlic and grate ginger; finely chop onion and Scotch bonnet pepper (if using).
  2. Heat 1 tablespoon coconut oil in a large heavy skillet over medium heat.
  3. Place plantain rounds in a single layer and cook 2–3 minutes per side until golden and caramelized; work in batches if needed, then transfer browned plantains to a plate.
  4. Add a bit more oil to the skillet if needed and cook the chopped onion over medium until soft and translucent, about 4–5 minutes.
  5. Stir in minced garlic, grated ginger, and chopped Scotch bonnet (if using) and sauté about 1 minute until fragrant.
  6. Add turmeric, cumin, curry powder, smoked paprika, and salt; stir and toast the spices for 30–60 seconds.
  7. Pour in the coconut milk and vegetable broth, scraping up any browned bits from the pan, and bring to a gentle simmer.
  8. Return the caramelized plantains to the skillet and add bell pepper, zucchini, and chickpeas; cover and simmer gently for 15–20 minutes until plantains are soft and vegetables are tender, stirring occasionally to prevent sticking.
  9. Uncover and simmer a few minutes more if you prefer a thicker sauce.
  10. Remove from heat, stir in lime juice, and adjust seasoning with salt as needed.
  11. Sprinkle chopped cilantro over the curry before serving.

Notes

Choose ripe plantains that are mostly yellow with some black spots for sweeter, creamier texture; green plantains can be used for a firmer, less sweet dish but increase simmer time., Caramelize plantains well in a hot pan before adding to curry for depth and texture., Handle Scotch bonnet peppers with care; remove seeds for milder heat or substitute with milder chilis if desired., Adjust sauce thickness by simmering uncovered to reduce or adding broth/water to thin., Add lime juice just before serving to brighten flavors., Avoid overcooking chickpeas; add canned chickpeas near the end just to heat through., For protein variations, add firm tofu, cooked shrimp, or shredded chicken., Swap or add vegetables such as sweet potato, eggplant, spinach, or kale for variety., Use coconut cream or a spoonful of nut butter like peanut or cashew for richer sauce., Freeze curry separately from rice for best results; curry keeps up to 3 months frozen., Reheat gently on stovetop or microwave, stirring occasionally and adding liquid if needed.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Cuisine: Caribbean

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 350 kcal per serving
  • Fat: Around 15g per serving
  • Carbohydrates: Approximately 50g per serving
  • Protein: About 10g per serving