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

1 Tbsp garlic powder and/or onion powder

1.5 Tbsp red curry powder

1 Tbsp white or black pepper

1 Tbsp Hungarian paprika

1 Tbsp Turmeric

1 Tbsp chili powder

1 Tbsp ground cardamom

1 Tbsp ground ginger

1 tsp salt

Dark leafy greens of your choice (such as swiss chard, spinach, or kale)

½ C cream of your choice (such as light cream or coconut cream)

2.5 C chicken or vegetable broth

Cooked rice for serving (preferably basmati, though any plain white rice will do)

Prep time: 10 minutes

Cook time: 35-45 minutes

Serves 4


Start by slicing your plantain into ½ inch rounds and then cutting those in half.

Heat a heavy-bottomed saucepan over medium-high heat. Once the pan is hot, add ghee, shallots, garlic and onions, stirring to combine. Cook until the onions and shallots are translucent, stirring occasionally to prevent browning.

Next, toss in your sliced peppers and mushrooms along with a dash of olive oil to prevent your ingredients from sticking to the pan, stirring until all ingredients are well coated. Cook until the peppers are softened but not mushy (5-7 minutes).

Once the peppers are softened, add 1 tablespoon each of the following spices (adding an additional half tablespoon of red curry powder):

· Cumin

· Coriander

· Garlic (or onion) powder

· Red curry powder (NOTE: Red curry powder is itself a mixture of spices, and is crucial to the flavor profile of this recipe—so don’t substitute for another curry powder!)

· White pepper (or black pepper, if you prefer)

· Hungarian paprika

· Turmeric

· Chili powder

· Ground cardamom

· Ground ginger

Stir until the peppers are evenly coated with spices. Cook for 2 minutes or until the oil is slightly thickened.

Add your broth to the mixture and salt to taste. (NOTE: The broth will cook down, intensifying the salt flavor—so add slightly less salt than you think you need!) Cook for 10 or until it is reduced by a fourth.

Add 2 cups of your chopped greens and cook until leaves have wilted, approximately 5 minutes.

Once the vegetables are cooked, reduce the heat to low and stir in your cream. Cook on low heat, stirring occasionally, until the curry is at your desired thickness.

Turn off heat and Let Curry settle for an additional 10-15 minutes before serving.

Perfect Paring: White Rice, such as Basmati

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