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–+ servings
Caribbean Vegetable Curry

Irresistible Caribbean Vegetable Curry: A Vegan Paradise

This Caribbean Vegetable Curry is a vibrant, nutritious dish that combines fresh vegetables and creamy coconut milk, perfect for a quick, healthy meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Caribbean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Coconut Oil Can substitute with olive oil
  • 1 large Onion Diced, yellow preferred
  • 3 cloves Garlic Minced, fresh recommended
  • 1 tablespoon Fresh Ginger Grated, substitute with ground ginger if unavailable
For the Vegetables
  • 1 Red Bell Pepper Chopped, substitute with any bell pepper variety
  • 1 Yellow Bell Pepper Chopped, similar substitutions as red bell pepper
  • 2 cups Cauliflower Florets Can use broccoli as an alternative
  • 2 cups Chopped Carrots Can swap for parsnips
  • 1 cup Green Beans Trimmed and cut, snap peas can replace
For the Creamy Sauce
  • 1 can Coconut Milk 14 oz, light coconut milk can replace
  • 1 cup Vegetable Broth Can substitute with water if necessary
For Seasoning
  • 2 tablespoons Curry Powder Adjust quantity to taste
  • 1 teaspoon Allspice Can omit if unavailable
  • 1 teaspoon Smoked Paprika Regular paprika can be substituted
  • Salt To taste
  • Black Pepper To taste
For Garnishing
  • Fresh Cilantro Substitute with parsley
  • Lime Wedges Omit if citrus is not preferred

Equipment

  • Large pot
  • Dutch oven

Method
 

Step‑By‑Step Instructions
  1. Heat 2 tablespoons of coconut oil in a large pot over medium heat until shimmering.
  2. Add 1 diced large onion, 3 minced garlic cloves, and 1 tablespoon of grated fresh ginger, cooking for 3-4 minutes until fragrant.
  3. Incorporate 1 chopped red bell pepper and 1 chopped yellow bell pepper into the pot, sautéing for another 2-3 minutes.
  4. Stir in 2 cups of chopped carrots and 2 cups of cauliflower florets, cooking for about 3-4 minutes.
  5. Sprinkle 2 tablespoons of curry powder, 1 teaspoon of allspice, and 1 teaspoon of smoked paprika over the vegetables; cook for another 2 minutes.
  6. Pour in 1 can of coconut milk and stir well until combined.
  7. Add 1 cup of vegetable broth, then bring to a gentle simmer.
  8. Simmer uncovered for 15-20 minutes, stirring occasionally until the vegetables are tender.
  9. Add 1 cup of trimmed green beans during the last 5 minutes of cooking.
  10. Taste the curry and adjust salt and black pepper as needed before serving.
  11. Ladle into bowls and top with fresh cilantro and serve with lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 6gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 300mgPotassium: 600mgFiber: 8gSugar: 10gVitamin A: 5000IUVitamin C: 90mgCalcium: 90mgIron: 2mg

Notes

Use the freshest produce available to enhance flavor and nutrition. Customize spice levels and ingredients according to preference.

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