Start by preparing your ingredients for the Caribbean-Style Plantain Curry. Peel the ripe plantains, ensuring to remove the skin completely, and slice them into thick rounds. If you’re using onion and garlic, chop the onion finely and mince the garlic.

In a medium saucepan, heat a splash of oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until they become translucent and fragrant. If using, add the minced garlic and cook for an additional minute.

Stir in the sliced plantains and cook for approximately 5 minutes, allowing them to slightly soften and develop a golden hue. Keep a close eye on them, gently stirring to ensure even cooking.

Once the plantains are tender, pour in about a cup of coconut milk, stirring well to combine. Add the curry powder at this stage. Bring the mixture to a gentle simmer over medium-low heat.

Allow the Caribbean-Style Plantain Curry to simmer for about 15-20 minutes, stirring occasionally. The plantains should become fork-tender, and the sauce will take on a creamy texture.

Before serving, taste your curry and adjust the seasoning if necessary. Serve the dish hot, paired with basmati or coconut rice.