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Plantain Golden Curry

Part of my 20 Plantains around the Caribbean Series

This Caribbean-style curry is warm and spicy with just the right amount of sweetness. And because the star of the dish is its perfectly-cooked plantains and mushrooms (rather than chicken or lamb), this recipe can easily be made vegan by using coconut cream and vegetable broth. This dish uses a ton of spices and they’re all essential! So if you don’t have these on hand, I recommend buying them from an Indian supermarket rather than a grocery store—you can get twice the spices for half the price. And once you’ve stocked up on spices, you can make all sorts of amazing curry dishes year-round!


1 large semi-ripe plantain

1 large shallot, diced

1 clove garlic, minced

1 small white onion, diced

1 Tbsp Ghee (Use Avocado Oil if Vegan)

1 Tbsp olive oil

1 yellow bell pepper, sliced

4 oz. baby bella mushrooms, sliced with stems on (NOTE: You can use zucchini as a substitute, if you prefer)

1 Tbsp ground cumin

1 Tbsp ground coriander