Caribbean-Style Curry Beef Plate with Fried Plantains & Veggies
A bold, colorful feast straight from the islands!
This hearty Caribbean-inspired plate is bursting with flavor—from tender chunks of slow-simmered curry beef to golden fried plantains and vibrant sautéed vegetables. It’s a true comfort meal with a tropical twist—perfect for cozy dinners, weekend gatherings, or anyone craving a rich, spiced dish that hits all the right notes.
With fragrant spices like turmeric, allspice, and thyme, and the optional heat of a scotch bonnet pepper, this dish delivers a deep, soulful flavor. Pair it with fluffy white rice, crisp-tender green beans and carrots, and sweet caramelized plantains for a well-balanced, irresistible plate.
Let’s dive in!
Ingredients
For the Curry Beef:
- 2 lbs beef chuck, cut into chunks
- 2 tbsp Caribbean curry powder (Jamaican-style preferred)
- 1 tsp turmeric
- 1 tsp ground allspice
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 2 tbsp vegetable oil
- 2 cups beef broth
- 2 medium carrots, chopped
- 2 medium potatoes, peeled and diced
- 1 whole scotch bonnet (optional, for a mild kick)
- 2 sprigs fresh thyme
- Salt and black pepper to taste
For the Rice:
- 2 cups jasmine or long-grain white rice
- 4 cups water
- 1 tsp salt
For the Sautéed Veggies:
- 1 cup green beans, trimmed
- 1/2 cup carrots, julienned
- 1 tbsp olive oil
- Salt and pepper to taste
For the Fried Plantains:
- 2 ripe plantains, sliced diagonally
- Vegetable oil, for frying
- Pinch of salt
Instructions
1. Marinate the Beef:
In a large bowl, combine beef chunks with curry powder, turmeric, allspice, salt, and pepper. Mix thoroughly to coat. Let marinate for at least 30 minutes (or up to overnight in the fridge for deeper flavor).
2. Cook the Curry Beef:
Heat vegetable oil in a heavy pot or Dutch oven over medium-high heat. Sear the marinated beef until browned on all sides. Remove and set aside.
In the same pot, sauté onion, garlic, and ginger until soft and fragrant (about 2–3 minutes). Return the beef to the pot, add thyme and whole scotch bonnet (if using), then pour in the beef broth.
Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes.
Add carrots and potatoes and simmer uncovered for another 30–40 minutes, or until the beef is fork-tender and the sauce is thick and rich.
3. Cook the Rice:
Rinse rice in cold water until water runs clear. In a pot, bring 4 cups of water to a boil. Add salt and rice. Cover, reduce heat to low, and simmer for 18–20 minutes. Let stand 5 minutes, then fluff with a fork.
4. Sauté the Veggies:
Heat olive oil in a skillet over medium-high heat. Add green beans and carrots. Season with salt and pepper and sauté for 5–7 minutes, until crisp-tender and slightly golden.
5. Fry the Plantains:
Heat a thin layer of oil in a skillet over medium heat. Fry plantain slices for 2–3 minutes per side, or until golden and caramelized. Drain on paper towels and sprinkle lightly with salt.
To Serve:
Spoon a generous serving of rice onto your plate. Ladle the curry beef and sauce next to it. Add a scoop of sautéed veggies and a handful of golden fried plantains. Garnish with fresh thyme or chopped parsley if desired.
This vibrant plate is an explosion of texture and flavor—from the rich, saucy beef to the sweet, crispy plantains.
Tips & Variations:
- Want it spicier? Slice the scotch bonnet open before simmering.
- Swap white rice for coconut rice for an extra tropical flair.
- Add bell peppers or cabbage to the sautéed veggies for more color.
Prep Time: 20 minutes (plus marinating)
Cook Time: 1 hour 30 minutes
Serves: 4–6
Calories: ~600–700 per serving
Feeling the island vibes? This Caribbean-style plate is perfect for Sunday dinner or your next themed food night. Serve with a cold drink, some reggae tunes, and let the good flavors roll!
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