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Caribbean Plantain Chow Chow Curry (Chayote Stir Fry)

Delicious aromatic Caribbean and South Indian inspired - plantain and chow chow curry
Course Main Entree
Cuisine Jamaican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 181kcal
Author Charla


  • 2 cho cho peeled and cored (chow chow/chayote or christophine)
  • 1 large plantain peeled and chopped
  • 1 teaspoon of split peas
  • cup of shredded coconut
  • ½ teaspoon of mustard seeds
  • 1 scotch bonnet or use a chilli
  • ½ teaspoon of turmeric powder
  • 1 teaspoon of himalayan pink salt
  • ½ a red onion sliced
  • 1 teaspoon of dried thyme
  • 10 curry leaves
  • 1 cup of hot water
  • 2 tablespoon of coconut oil


  • First parboil (partially boil) the plantain and cho cho for 2-3 minutes then drain off the excess water and set aside.
  • Heat the coconut oil in a frying pan and fry the mustard seeds, with the onion and split peas until the seeds begin to crackle on medium heat and the split peas/onion turn golden.
  • Continue to stir and rotate the pan, then add the scotch bonnet, thyme, curry leaves, turmeric, coconut, salt and steamed veggies
  • Combine and stiry fry the vegetables for 1 minute before pouring in the hot water.
  • Reduce the flame to low, cover with lid and cook for 10 minutes.


  •  A zucchini can be used as a substitute zucchini, it's the closest thing
  • Chow chow is also known as cho cho, chayote or christophine
  • Make sure the plantain is ripe (not green) how ripe is your preference. The more ripe (darker the peel) the sweeter and softer the plantain is.
  • Head to a ethnic market or supermarket(Latino/Black/Asian) for both plantain and cho cho


Calories: 181kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 9g | Sodium: 608mg | Potassium: 363mg | Fiber: 3g | Sugar: 12g | Vitamin A: 623IU | Vitamin C: 68mg | Calcium: 29mg | Iron: 1mg