Recipe: Yummy Caribbean veggie curry

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Caribbean veggie curry. Better than Bouillon - vegan version here!) Try making our warming vegetarian curry recipes for a simple family-sized feast. These veg-filled meals are easy to make and full of flavour. Learn how to make curry tofu or curry soya as it's called in the Caribbean, a delightful vegetarian dish with rich island flavors.

Caribbean veggie curry This recipe actually requires you to do some extra work, but in the end it will be worth it all. Add the drained LOJ Soya Chunks and saute until chunks are well coated with curry. Pumpkin, steamed cabbage, curried potato or chick peas. You can cook Caribbean veggie curry using 20 ingredients and 7 steps. Here is how you cook that.

Ingredients of Caribbean veggie curry

  1. Prepare of base.
  2. Prepare 1 medium of Carrot.
  3. Prepare 1 stick of Celery.
  4. Prepare 1 large of Onion.
  5. You need 4 clove of Garlic.
  6. You need 1 of Spring onion.
  7. You need 1/2 tsp of oil.
  8. Prepare 1 of Coarse salt.
  9. It's 2 tsp of fresh Thyme.
  10. It's 4 tsp of Mild Curry powder.
  11. Prepare 12 of Allspice berries.
  12. Prepare of Curry.
  13. You need 500 grams of Butternut squash.
  14. Prepare 500 grams of Sweet Potato.
  15. It's 500 grams of "sweetheart" cabbage.
  16. It's 200 grams of Green beans.
  17. You need 1/2 medium of Cauliflower (300 g ish).
  18. You need 1 large of Pointed sweet red pepper.
  19. It's 2 can of low fat coconut milk.
  20. It's 1 of deseeded red chilli pepper.

Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas. You can add any vegetables you have into this curry, just make sure they're chopped small enough to cook in the same time as the potatoes. This creamy curry is packed with plenty of nutritious veggies, warming Caribbean-style lamb curry.

Caribbean veggie curry step by step

  1. Grind the garlic, allspice berries, curry powder, thyme, salt and oil, to a paste in a pestle and mortar..
  2. Finely dice the carrot, onion, celery and spring onion..
  3. Roughly chop the curry veg.
  4. This makes a lot of curry, so you'll need a big pan. Sautee the finely diced base veg in a little oil for around 5 mins till it starts breaking down..
  5. Add the spice paste and sautee, with frequent stirring, till the veg and the paste form a rich base, then add the 2 cans of coconut milk and sweet potatoes. Simmer for 5 more mins..
  6. Add the rest of the curry veg and simmer till tender, about 15 to 20 mins..
  7. This delicious curry is fine to eat straight away, but it tastes better if it's left to stand. Its even better the next day..

Don't be put off by the time it takes to make this recipe - most of it is. A cookbook bursting with inspiration from cuisines from all over the world for ways to bring the humble chickpea, a nutrient-packed superfood, into your everyday cooking. They have Caribbean curry, and I totally never would've thought to make that! There are a few commercially available Caribbean curry blends, but my spice cabinet is overflowing, so I took the. Caribbean cuisine is known for its savory curries, flavored with spices like turmeric, coriander, and cumin as well as local seasonings like allspice.

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