Description
A flavorful and vibrant Caribbean Vegetable Curry featuring a colorful mix of fresh vegetables simmered in a fragrant blend of spices and creamy coconut milk. Perfect as a hearty vegan dish served with rice or naan, this recipe brings warm Caribbean spices to your kitchen with an easy stovetop method.
Ingredients
Scale
Vegetables
- 1 medium onion, chopped
- 1 medium carrot, sliced
- 1 medium potato, diced
- 1 medium bell pepper, chopped
- 1 cup cauliflower florets
- 1 cup green beans, chopped
Spices & Seasonings
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
Other Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
Instructions
- Heat the oil: Heat the vegetable oil in a large pot over medium heat.
- Sauté onions: Add the chopped onion and sauté for about 3-4 minutes until softened and translucent.
- Add garlic and ginger: Stir in the minced garlic and grated ginger and sauté for another 1-2 minutes until fragrant.
- Add vegetables: Incorporate the sliced carrot, diced potato, chopped bell pepper, cauliflower florets, and chopped green beans into the pot.
- Cook vegetables: Cook the vegetables for 5-6 minutes, stirring occasionally to prevent sticking.
- Add spices: Add the curry powder, turmeric, cumin, coriander, cinnamon, black pepper, and salt.
- Toast spices: Stir the spices into the vegetables and cook for 1-2 minutes to release their flavors.
- Add liquids: Pour in the coconut milk and vegetable broth, stirring well to combine.
- Simmer: Bring the mixture to a gentle simmer over medium heat.
- Cook covered: Cover the pot and simmer for 20-25 minutes until the vegetables are tender.
- Add sweetness and acidity: Stir in the brown sugar and lime juice until the sugar dissolves.
- Adjust seasoning: Taste and add more salt or pepper if needed.
- Finish with cilantro: Remove from heat and stir in the fresh cilantro.
- Serve: Serve the curry hot alongside rice, naan, or your favorite side.
Notes
- Use fresh vegetables for the best flavor and texture.
- Adjust the curry spices according to your taste preference or heat tolerance.
- For a richer curry, you can use full-fat coconut milk.
- This curry is vegan and gluten-free by default.
- Leftovers keep well in the fridge for up to 3 days and can be reheated gently on the stove or microwave.
