Caribbean Squash & Plantain Curry Recipe

Squash and Plantain Curry A Hearty Dish

How Does One Define Caribbean Cooking?

That is nearly impossible for there is no one type of food that is unique to the region, but it is a safe bet you will find some rendition of a plantain curry recipe.  You just can’t come up with one definition that would encompass every islands’ style, culture and cooking techniques.  Caribbean recipes such as plantain curry, pack bold flavor into fresh foods popular on the islands.  Sample the best of island cuisine in our featured dishes for a vacation at your dinner table.   Sit back, relax, and enjoy the food man.  A Nevis Island dish is here to take your troubles away, and let you enjoy the warm summer day, even if it gray, cold, and snowy where you are.

Squash & Plantain Curry Recipe Ingredients:

4 Tablespoons vegetable oil
2 Pounds acorn squash or pumpkin peeled, de-seeded & chopped into 3/4 inch cubes
1 Ripe plantain peeled and sliced into diagonal 1/2 inch coins
1 Large onion diced
1 Red pepper de-seeded & chopped into a rough dice
1 Large tomato chopped roughly
3 Cloves garlic minced
1 Scotch Bonnet pepper minced (You can use a Habanero Pepper)
1 Tablespoon ginger paste or fresh grated ginger
2 Tablespoons curry paste, I prefer Patak’s brand
2 Tablespoons tomato paste
1/2 Teaspoon nutmeg
3 sprigs of fresh thyme leaves
1 bay leaf
1 pinch of ground cloves
1/2 Teaspoon ground cumin
1/2 Teaspoon Garam Masala
1/2 Teaspoon cinnamon
The zest of 1/2 lime
8 Ounces chicken broth, NOT from cubes
1/2 Can coconut milk about 8 ounces
Juice of 1 whole lime
Handful of fresh flat leak parsley chopped plus extra for garnish
Kosher salt & freshly ground black pepper to taste

Squash & Plantain Curry Recipe Cooking Method:

Heat the oil in a large sauce pan add the onion and saute for 4 minutes over a medium heat until softened then add the garlic, ginger & chile.  Add the sliced plantain and saute for 1 minute.  Add the curry paste, tomato paste and the rest of the herbs & spices, apart from the lime juice & fresh parsley, stirring constantly.  Then add the squash, red pepper & fresh tomato and pour over the stock & coconut milk, Turn up the heat & bring to a gentle boil seasoning generously with kosher salt & freshly ground black pepper.  Reduce the heat to medium low, cover with a lid and simmer for about 30 minutes until the squash is soft, all the while stirring occasionally.

This dish goes great with some Roti Bread, see the recipe for the Roti Bread.