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Caribbean Plantain Curry Recipe

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4.3 from 67 reviews

A flavorful Caribbean Plantain Curry featuring tender sweet potatoes, pigeon peas, and coconut milk simmered with aromatic curry spices, served alongside jasmine rice and topped with sweet, crispy broiled plantains for a comforting and vibrant meal.

Ingredients

Curry Mixture

  • 1 cup sweet potato, peeled and cut into ½” cubes
  • 1 plantain, peeled and cut into ½” thick half moons
  • ½ cup finely chopped yellow onion
  • 2 cloves garlic, finely chopped
  • 1 cup canned pigeon peas, drained
  • 1 cup grape tomatoes, halved
  • ½ cup full fat coconut milk
  • ¼ cup chicken broth
  • 1 ½ tbsp curry powder
  • ½ tsp ginger powder
  • 1 tsp fresh thyme
  • 1 tsp granulated sugar

Broiled Plantains

  • 1 plantain, peeled and cut into ½” thick coins
  • Olive oil, for drizzling
  • ½ tsp granulated sugar (divided)
  • ¼ tsp kosher salt

Rice

  • 8 oz jasmine rice (approximately 1 cup uncooked)

Instructions

  1. Prepare Curry Mixture: In a large bowl, combine the sweet potato cubes, half-moon plantain slices, finely chopped onion, garlic, pigeon peas, halved grape tomatoes, coconut milk, chicken broth, curry powder, ginger powder, fresh thyme, and granulated sugar. Mix everything thoroughly to coat the ingredients with the spices and liquids.
  2. Load Curry into Suvie: Transfer the prepared curry mixture into the Suvie pan and place it into the bottom cooking zone of the Suvie appliance.
  3. Arrange Plantains for Broiling: Lightly grease a second Suvie pan and arrange the remaining plantain rounds (½” thick coins) in a single layer. Load this pan into the top zone of the Suvie.
  4. Cook Jasmine Rice: Add jasmine rice to the Suvie starch pot, center it on the Suvie hot plate, and fill the water reservoir. Set the Suvie cooker to the long grain rice settings. Choose to either ‘Cook Now’ or schedule the cooking.
  5. Set Cooking Timers: Program the Suvie appliance for both bottom and top zones to slow cook on high for 2 hours, allowing the curry to simmer and the plantains to cook gently.
  6. Finish Plantains by Broiling: Once the 2-hour cook is complete, remove the curry and stir it well. Season with salt and pepper to taste. Take the plantains out, drizzle them with olive oil, sprinkle with the remaining sugar and kosher salt, then return them to the Suvie. Broil for 7-10 minutes or until the plantains turn golden brown and caramelized.
  7. Serve: Divide the cooked jasmine rice and curry evenly between bowls. Top each serving with the broiled plantains and enjoy the delicious Caribbean flavors.

Notes

  • Slightly ripe plantains are preferred for a balance of sweetness and firmness.
  • Using full fat coconut milk adds richness to the curry.
  • The Suvie appliance enables slow cooking and broiling in different zones simultaneously, streamlining the cooking process.
  • If a Suvie appliance is unavailable, the curry can be slow-cooked on a stovetop or slow cooker, and the plantains broiled in a conventional oven.
  • Adjust seasoning (salt and pepper) after slow cooking to control salt levels.
  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • Rinsing rice before cooking can improve texture.

Find it online: https://flavorspath.com/caribbean-plantain-curry-recipe/