Wednesday 17 June 2015


For this curry recipe, I used a Caribbean spice paste. With the sweet undertones of cinnamon and nutmeg in the mix, I thought it would be perfect paired with sweet plantain. To contrast all the sweetness though, I added some scotch bonnet peppers to give it some heat. The lemon and thyme rice has that kick of tanginess. Put it all together and you've got a mind-numbingly exciting taste explosion. All I can say is that this curry has become an instant favourite.

Want more delicious plantain recipes? Grab my Plantain Cookbook here :)

- 1 ripe plantain (diced)
- 2 tbsp coconut flour (or corn flour)
- 1-2 tbsp sunflower oil
- 1/2 red onion (chopped)
- 1 yellow bell pepper (chopped)
- 3 tbsp spice paste (equal parts: onion powder, dried coriander, ground ginger, turmeric, cumin, fenugreek, cinnamon, nutmeg and dried garlic)
- 1 tin coconut milk
- 1-2 scotch bonnet peppers (halved)
- 1 cup cooked chickpeas or beans
- salt to taste
- spring onions (chopped; to garnish)
- coconut chips (optional)

For the lemon & thyme rice:
- golden basmati rice
- pinch of turmeric
- juice and zest of 2 lemons
- 1 tsp dried or fresh thyme

Start by coating the diced plantain in coconut flour or corn flour.

Heat the sunflower oil in a large pan and add the chopped red onion, yellow bell pepper and coated plantain, along with the Caribbean spice paste. Stir continuously for a minute or so to cook off the spices and brown the plantain a little.

Add the tin of coconut milk and when it comes to a boil, add the scotch bonnet pepper and chickpeas/beans. Season with salt.

Allow to simmer for 8-10 minutes. The coconut flour should help thicken the curry slightly. 

Finish with a generous handful of chopped spring onions. For some extra crunch, you can also add a handful of coconut chips. I used Nudie Snacks coconut chips.

To make the lemon & thyme rice, cook rice as normal and add the turmeric, lemon juice/zest and thyme.


  1. Looks delicious.

  2. omg... i just died and went to haven. please gimme small

  3. Looks good! When will be able to cook like this ehn?Anyways just found your blog! Love!

  4. OMG that looks so freaking yum!!!

  5. Ronny and Dave, Glossop25 April 2018 at 20:21

    We just made this. We used green plantains, so we added some sweet corn, to balance out the sweetness. We also used lime in the rice, instead of lemon. It was great and we will make again in future.