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Caribbean Vegetable Curry

Caribbean Vegetable Curry: A Vibrant Vegan Family Favorite

Experience the vibrant flavors of Caribbean Vegetable Curry, a colorful, nutritious vegan dish that pleases every palate.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Caribbean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Coconut Oil Substitute with olive oil for a different flavor.
  • 1 Onion Yellow or red onions work well.
  • 3 cloves Garlic Fresh minced garlic is always best.
  • 1 inch piece Ginger Opt for fresh ginger for robust flavor.
For the Veggies
  • 1 Red Bell Pepper Can substitute with orange or yellow peppers.
  • 1 Yellow Bell Pepper Any bell pepper can work.
  • 2 cups Cauliflower Florets Substitute with broccoli or zucchini if preferred.
  • 2 Carrots You can use other root vegetables as well.
  • 1 cup Green Beans Snap peas or asparagus are great substitutes.
For the Sauce
  • 1 can Coconut Milk Use light coconut milk for a lower-fat option.
  • 2 tablespoons Curry Powder Adjust spice levels to suit your preference.
  • 1 teaspoon Allspice Can be switched with mixed spices for variety.
  • 1 teaspoon Smoked Paprika Regular paprika can be used for a milder taste.
  • Salt Adjust to taste.
  • Black Pepper Adjust to taste.
  • 1-2 cups Vegetable Broth Use water if you don’t have broth.
For Garnish
  • 1 bunch Fresh Cilantro Can be omitted or replaced with parsley.
  • Lime Lime Wedges Perfect for enhancing flavor!

Equipment

  • large pot

Method
 

Cooking Instructions
  1. Heat the Coconut Oil: In a large pot, melt 2 tablespoons of coconut oil over medium heat for about 1-2 minutes until shimmering.
  2. Sauté Aromatics: Add 1 chopped onion, 3 minced garlic cloves, and a 1-inch piece of minced ginger to the pot. Cook for 3-4 minutes until softened.
  3. Add Bell Peppers: Stir in 1 chopped red bell pepper and 1 chopped yellow bell pepper. Cook for 2-3 minutes until the peppers soften.
  4. Incorporate Carrots and Cauliflower: Add 2 chopped carrots and 2 cups of cauliflower florets. Cook for another 2-3 minutes.
  5. Season with Spices: Sprinkle in 2 tablespoons of curry powder, 1 teaspoon of allspice, and 1 teaspoon of smoked paprika. Mix thoroughly.
  6. Add Coconut Milk: Pour in 1 can of coconut milk, stirring it into the vegetable mixture. Let it simmer for 1-2 minutes.
  7. Add Vegetable Broth: Stir in 1-2 cups of vegetable broth, mixing well to create a flavorful base.
  8. Cook the Vegetables: Cover the pot and let the vegetables simmer on low heat for 15-20 minutes.
  9. Include Green Beans: Add 1 cup of trimmed green beans in the last 5 minutes of cooking.
  10. Season to Taste: Remove from heat and taste the curry. Adjust seasoning with salt and black pepper.
  11. Garnish and Serve: Spoon the curry into bowls and top with freshly chopped cilantro and lime wedges.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 6gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 500mgPotassium: 750mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 80mgCalcium: 50mgIron: 2mg

Notes

For best results, use fresh ingredients and adjust spices according to your preference.

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