Recipe: Yummy Caribbean veggie curry

Caribbean veggie curry. Stir in curry, lemon peel, ginger, coriander, turmeric and red pepper flakes and toss until evenly coated. Add black-eyed peas, kidney beans, vegetable stock and raisins. Season to taste with salt, drizzle over some coconut cream and scatter over the chopped coriander and flaked coconut.

This potato curry is made from scratch from simple curry spice blend found in your kitchen pantry, This full service restaurant is serving up vegan as-is Caribbean Vegetable Curry off their dinner menu. The curry served over cilantro rice and is topped with with crispy fried yuca ribbons. Veggies include onions, bell peppers, root vegetables and peas. You can have Caribbean veggie curry using 20 ingredients and 7 steps. Here is how you cook it.

Ingredients of Caribbean veggie curry

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

Vegetarian Caribbean Style Curry Breadfruit Curry is widely known throughout the Caribbean, as well as breadfruit so why not combine them. This Caribbean Style Curry Breadfruit is quick and meat free. Sweet Potato Caribbean Curry Delicate green peas, garbanzo beans and tender sweet potato chunks are simmered up in spiced coconut milk and served atop creamy polenta to create this cozy and comforting Caribbean curry. Would you like any meat in the recipe?

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..

A mixed Vegetable Curry that packs a flavour punch, is loaded with veggies and made with common spices that you might even already have in your pantry! Based on a Caribbean curry, this tastes very similar to Indian curries. Make this as spicy as you want - or not! Add the curry powder, salt and pepper and stir until vegetables are well coated. Add the drained soy chunks and saute until chunks are well coated with curry.