Description
Caribbean Vegetable Curry is a vibrant, flavorful dish made with a medley of vegetables simmered in a fragrant coconut curry sauce, infused with Caribbean spices and herbs.
Ingredients
Units
Scale
- 2 tbsp coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder (Caribbean-style if available)
- 1/2 tsp ground allspice
- 1/2 tsp paprika
- 1 Scotch bonnet or habanero pepper, deseeded and minced (optional for heat)
- 1 bell pepper, chopped
- 2 carrots, sliced
- 2 cups chopped butternut squash or sweet potato
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1/2 cup vegetable broth or water
- 2 cups chopped spinach or callaloo
- Salt and pepper to taste
- Fresh cilantro or thyme for garnish
Instructions
- Heat coconut oil in a large pot over medium heat. Add onion and sauté for 3–4 minutes until softened.
- Add garlic, ginger, curry powder, allspice, paprika, and Scotch bonnet pepper (if using). Cook for 1–2 minutes until fragrant.
- Add bell pepper, carrots, and squash. Stir to coat the vegetables in the spices.
- Pour in the coconut milk and vegetable broth. Bring to a simmer.
- Add chickpeas and simmer for 20–25 minutes until vegetables are tender.
- Stir in spinach and cook for an additional 2–3 minutes until wilted.
- Season with salt and pepper to taste. Garnish with fresh cilantro or thyme.
- Serve hot with rice or roti.
Notes
- Adjust spice level by omitting or reducing the hot pepper.
- This curry stores well and tastes even better the next day.
- You can add other vegetables like zucchini or eggplant depending on availability.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg