Plantain Curry

Plantain Curry

Fried plantainI’m not sure how I came across this recipe on The Guardian website but it became the first of my Dinner of the Month in July. I first made it for my birthday party and it was the popular main dish (sweet potato hummus was the most popular appetiser).

The first time I made this curry I forgot to add the 200ml of water but having made it again with the water I actually prefer it without. However when I used sweet potato in place of plantain I added the water to help it cook through.

Plantain Curry
Prep time
Cook time
Total time
A spicy, caribbean vegetable curry that makes a delicious main meal served with coconut rice.
Recipe type: Main
  • 1 onion
  • 1 red pepper
  • 1 green pepper
  • 1 chilli*
  • Coconut oil, for frying
  • 2 tsp cinnamon
  • 1 tsp ginger
  • ¼ tsp nutmeg
  • 3 plantains**
  • Salt
  • 400g black-eyed or black beans
  • 200 ml water (optional)**
  • 4 Large tomatoes
  • 3 Tbsp fresh thyme (dried thyme can also be used)
  • Juice of 1 lime
  1. Start by preparing the vegetables. Cut the onion in half and slice thinly. Slice the peppers into strips. Deseed the chilli and dice finely.
  2. Heat 2 tbsp oil in a large frying pan over a medium heat. Add the onions, peppers and chilli and fry gently until softened, but not brown.
  3. Add the cinnamon, ginger and nutmeg. Stir the spices into the vegetables and allow everything to fry for a minute before tipping it all into a bowl.
  4. Peel and slice the plantains into rounds about 1cm thick. Add 1 tbsp oil to the frying pan, add a sprinkling of salt and add the plantains. Fry on a medium heat until they turn bright yellow and start to brown.**
  5. Drain the black-eyed beans and add to the frying pan with the spiced vegetables and water. Allow the mix to simmer for 10 minutes.
  6. Meanwhile, deseed the tomatoes, then chop into small chunks.
  7. Remove the pan from the heat. Stir in the tomatoes, thyme, lime juice and extra salt to taste.
* Originally scotch bonnet is suggested but I found it made me wheezy so opted for a medium-large red chilli (deseeded)
**If substituting the plantain for a large peeled and diced sweet potato add it with water and beans.

Sweet Potato Curry
served with coconut rice, quinoa, spinach and salmon

Sweet Potato Curry

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