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Caribbean Vegetable Curry

A vibrant and flavor-packed vegetable curry influenced by Caribbean and Indian cooking traditions, perfect for any meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Curry
  • 1 tablespoon coconut oil For sautéing
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 1 medium red bell pepper, chopped
  • 1 medium yellow bell pepper, chopped
  • 2 medium carrots, sliced
  • 1 medium zucchini, chopped
  • 1 can coconut milk (400ml)
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • to taste Salt
  • to taste Pepper
  • as needed Fresh cilantro for garnish

Method
 

Preparation
  1. Begin by chopping your vegetables: onion, bell peppers, carrots, and zucchini. Mince the garlic and grate the ginger.
Cooking
  1. In a large pot, heat the coconut oil over medium heat.
  2. Add the diced onion, minced garlic, and grated ginger. Sauté for about 3-4 minutes, until the onion is translucent and fragrant.
  3. Toss in the red and yellow bell peppers, sliced carrots, and chopped zucchini. Stir and cook for another 5 minutes.
  4. Sprinkle in the curry powder and turmeric, mixing well to coat the vegetables evenly.
  5. Add the can of coconut milk to the pot, stirring to combine everything. Season with salt and pepper to taste.
  6. Let the curry simmer for about 15 minutes, or until the vegetables are tender and the flavors have melded beautifully.
Serving
  1. Before serving, sprinkle fresh cilantro on top and enjoy this delightful curry hot over rice or with warm naan.

Notes

This curry can be customized with different vegetables. For more heat, add jalapeño or cayenne pepper. It can be frozen for up to 3 months.