I love the hearty flavours of goat curry but was looking for a vegetarian alternative that would still hit all the right notes. This curry has a rich sauce and packs a punch with the gentle sweetness of the plantain balancing it out.

You’ll likely need to plan ahead for this recipe since the plantain may take some time to ripen if you can only get your hands on unripe ones. No plantain available, try mushrooms instead.

Serves 3-4 with plain rice

Ingredients Equipment to have ready
4 tbsp sunflower oil Chopping board
1 onion, finely chopped Sharp knife
2 cloves garlic, finely chopped Casserole/saute pan/large saucepan with lid
1cm piece of ginger, finely chopped Frying pan
1/2 scotch bonnet (or to taste), finely chopped (could leave whole for flavour and less heat) Measuring spoons
1 red pepper, cubed
1 small potato, cubed
1 small sweet potato, cubed
1 sprig thyme
1 1/2 tbsp mild curry powder
1 heaped tsp Caribbean all-purpose seasoning
10 all spice berries
400g tin butterbeans, drained and rinsed
Vegetable stock (1 butterbean tin in volume)
2 ripe plantain, peeled and sliced just before you need them (yellow with a little black – not too soft so they still hold their shape)
150g frozen sliced okra (or if using fresh, sliced into rings just before you add them to the dish)
Small handful each fresh coriander and parsley, chopped
Salt and pepper


  1. Heat the casserole over a medium heat and add 2 tbsp of the oil.
  2. Fry off the onion until brown then add the garlic, ginger and chilli, cooking whilst stirring for a couple of minutes.
  3. Add the peppers, potatoes and sweet potatoes and stir before adding the thyme, pepper, curry powder, all-purpose seasoning and allspice berries.
  4. Stir through the butterbeans then pour in the stock and bring to the boil.
  5. Simmer gently with the lid on for an hour or so. The potatoes will be soft and the sauce will have started to thicken and get darker in colour.
  6. You can make the curry ahead to this point and the flavour will be all the better for it if you do. You could leave it for a couple of hours or let it cool and keep it overnight in the fridge.
  7. When you’re ready to finish the dish, warm the sauce through again and stir through the okra. If you’re using frozen, it’ll need to cook for 5-10 minutes to defrost and soften. If using fresh, cook for just a few minutes until soft. Cook for too long and the vibrant green will go and they will turn sticky.
  8. Heat the remaining oil in a frying pan. Once hot, fry the slices of plantain until brown on both sides.
  9. Stir the plantain and herbs through the curry, check the seasoning and serve with plain rice.