Peel and slice the plantains, chop the onion, bell pepper, and carrot, and mince the garlic and ginger.

Gather all the spices and coconut milk.

In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté until the onion is translucent, about 5 minutes.

Add the bell pepper and carrot, and cook for another 5 minutes.

Stir in the sliced plantains, curry powder, turmeric, cumin, salt, and black pepper. Cook for 2 minutes, stirring frequently.

Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and let it simmer for 20 minutes, or until the plantains are tender.

Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and lime wedges.