Caribbean Vegetable Curry
A richly spiced Caribbean-style curry with sweet potato, cauliflower, peas, spinach and a tomato-based sauce.
By Cookin' Kitchen
- Total: 40 minutes
- Servings: 5 servings
Recipe
Caribbean Vegetable Curry
A richly spiced Caribbean-style curry with sweet potato, cauliflower, peas, spinach and a tomato-based sauce.
Cookin' · https://cookin.club/recipes/caribbean-vegetable-curry
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 40 minutes
- Servings
- 5
Ingredients
For 5 servings
Spice Mix
Curry
To serve — choose
Instructions
Step 1: Heat the oil in a large pot over medium-high heat. Add the garlic and onion and cook for 2 minutes. Add the cayenne and cook until the onion is translucent.
Step 2: Add the spice mix and cook, stirring constantly, for 1–2 minutes, until the spices are fragrant and wet. If the mixture is too dry, add a tiny touch of water or oil.
Step 3: Add the bell pepper and zucchini and cook for 1 minute.
Step 4: Add the tomatoes, broth, sweet potato and cauliflower. Mix well, bring to a simmer, cover and lower the heat to medium.
Step 5: Simmer for 15 minutes or until the sweet potato is quite soft. Remove the lid and simmer for at least another 10 minutes, until the sauce has thickened slightly and the sweet potato is soft.
Step 6: Add the peas, stir and cook for 2 minutes. Add the coriander and spinach, then stir until wilted.
Step 7: Season to taste with salt and pepper. Serve over basmati or plain white rice. Garnish with yoghurt and more coriander.
Notes
Vegetable swaps and storage
You can swap the vegetables for others of your choice. Measure substitutes by cup volume rather than weight; the recipe uses about 7–8 cups of vegetables in total.
The spinach can be omitted or replaced with English spinach, finely sliced silverbeet, kale or cabbage. The curry keeps in the fridge for 5 days and can be frozen. Thaw it before reheating.
Any curry powder will work. Choose mild or hot curry powder and adjust the cayenne and fresh chilli to control the heat.
About this recipe
This Caribbean-style vegetable curry pairs a tomato-based sauce with a generous mix of vegetables and everyday spices. Choose mild or hot curry powder, and adjust the fresh chilli and cayenne to suit your preferred heat.
Serve the curry over basmati or plain white rice, with yoghurt and extra coriander if you like.
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