Plantain Curry Recipe

Make your favorite curry a little healthier by switching out the meats and replacing them with some plantains. While it may sound odd for some, this dish is actually very versatile. It has a tasty earthy flavor that’s infused with spices such as turmeric. You can opt to switch the broth to make it vegan or vegetarian friendly.

Plantain Curry Recipe

How To Make Plantain Curry

A healthier take on curry packed with plantains, chili, kale, and caramelized onions.

Prep: 10 mins
Cook: 40 mins
Total: 50 mins


  • lb plantains, unripe, peeled and either cut into ½-inch pieces or trimmed and left whole (depending on size)
  • 7 oz tomatoes, (1 can), diced or crushed
  • 7 oz coconut milk, (1 can)
  • 2 cups kale, tough stems trimmed and thinly sliced
  • 2 cups chicken broth, or vegetable broth
  • 1 cup red onions, thinly sliced
  • ½ cup vegetable oil
  • 2 garlic cloves, crushed and peeled
  • 1 finger chili, of your choice, preferably green,, pierced around with a paring knife
  • 1 tbsp ginger, grated
  • 1 tbsp tomato paste
  • 1 tsp ground turmeric
  • salt and ground black pepper , to taste

To serve:

  • ¼ tsp cilantro, chopped
  • ½ oz lime wedge
  • flatbreads, or steamed rice


  1. Heat up your oil in a deep skillet or Dutch oven over medium heat.

  2. Add your onions and garlic. Saute for roughly 5 to 7 minutes until caramelized.

  3. Drain all but 2 tablespoons of the oil and set aside the onions.

  4. Add your garlic, ginger, and turmeric. Saute until fragrant and translucent.

  5. Add tomato paste and roast briefly.

  6. Add your chili, tomatoes, and broth. Bring it to a boil, then add your plantains.

  7. Simmer for roughly 15 to 18 minutes until the plantains soften and the liquid has been reduced by half.

  8. Add the coconut milk, stir and continue simmering for roughly 10 minutes.

  9. Towards the last 5 minutes of cooking, add the kale and your caramelized onions. Stir and continue cooking until tender.

  10. Season with salt and pepper to taste. Adjust accordingly.

  11. Ladle into serving bowls and garnish with cilantro. Serve with a lime wedge and either flatbreads or steamed rice.


  • Sugar: 33g
  • :
  • Calcium: 122mg
  • Calories: 437kcal
  • Carbohydrates: 77g
  • Fat: 16g
  • Fiber: 7g
  • Iron: 5mg
  • Monounsaturated Fat: 1g
  • Polyunsaturated Fat: 1g
  • Potassium: 1765mg
  • Protein: 8g
  • Saturated Fat: 13g
  • Sodium: 655mg
  • Vitamin A: 7241IU
  • Vitamin C: 118mg
Nutrition Disclaimer
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