Cuban-style Curry

Ingredients

While the original Indian curry is known for its intense heat and complex spice blends, this Cuban adaptation incorporates milder spices and adds a tropical twist with the use of ingredients like plantains and citrus fruits. The flavors are balanced to suit the Cuban palate, creating a delightful fusion of Indian and Caribbean cuisines. We alse have the original recipe for Curry, so you can check it out.

• 2 tablespoons (30 ml) olive oil 2 tablespoons (30 ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 teaspoon (5 g) ground cumin 1 teaspoon (5 g) ground cumin
• 1 teaspoon (5 g) ground coriander 1 teaspoon (5 g) ground coriander
• 1 teaspoon (5 g) paprika 1 teaspoon (5 g) paprika
• 1 teaspoon (5 g) dried oregano 1 teaspoon (5 g) dried oregano
• 1 teaspoon (5 g) turmeric 1 teaspoon (5 g) turmeric
• 1 teaspoon (5 g) salt 1 teaspoon (5 g) salt
• 1/2 teaspoon (2.5 g) black pepper 1/2 teaspoon (2.5 g) black pepper
• 1 can (400 g) diced tomatoes 1 can (400 g) diced tomatoes
• 1 can (400 ml) coconut milk 1 can (400 ml) coconut milk
• 2 plantains, peeled and sliced 2 plantains, peeled and sliced
• 1 cup (200 g) cooked black beans 1 cup (200 g) cooked black beans
• Juice of 1 lime Juice of 1 lime
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 38g, 12g
• Protein: 6g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and diced bell peppers. Sauté until the vegetables are softened.
2. 2.
   Add the ground cumin, ground coriander, paprika, dried oregano, turmeric, salt, and black pepper to the pot. Stir well to coat the vegetables with the spices.
3. 3.
   Pour in the diced tomatoes and coconut milk. Stir to combine.
4. 4.
   Add the sliced plantains and cooked black beans to the pot. Stir gently to distribute the ingredients evenly.
5. 5.
   Reduce the heat to low and let the curry simmer for 20-25 minutes, or until the plantains are tender.
6. 6.
   Squeeze the lime juice over the curry and stir gently.
7. 7.
   Serve the Cuban-style Curry hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin for a sweeter flavor. If you can't find plantains, you can substitute with green bananas.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper.
• Serve the Cuban-style Curry with steamed rice or warm tortillas for a complete meal.
• If you prefer a thicker curry, mash some of the cooked black beans against the side of the pot to thicken the sauce.
• Experiment with adding other tropical fruits like pineapple or mango for a burst of sweetness.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to meld even further.

Serving advice

Serve the Cuban-style Curry hot, accompanied by fluffy white rice or warm tortillas. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the Cuban-style Curry in a vibrant serving dish, allowing the colorful bell peppers and plantains to shine. Sprinkle some additional chopped cilantro on top for an appealing finishing touch.