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Caribbean Vegetable Curry

Caribbean Vegetable Curry prepared dish

This caribbean vegetable curry is a vibrant and flavorful dish packed with a variety of vegetables and aromatic spices. Perfect for a hearty meal, it brings the essence of caribbean cuisine to your table.

This recipe is caribbean style, dinner, scaled for 4 servings, with 15 min prep and 30 min cook.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 4

Quick cooking notes

  • Core ingredients include coconut oil, ginger, black pepper, salt.
  • Follow all 7 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 2 tbsp coconut oil
  • 1 tbsp ginger (grated)
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 medium lime (juiced)
  • 3 cloves garlic (minced)
  • 1 can coconut milk
  • 0.5 bunch fresh cilantro (chopped)
  • 1 medium carrot (sliced)
  • 1 medium bell pepper (chopped)
  • 1 medium zucchini (sliced)
  • 1 can chickpeas (drained and rinsed)
  • 2 tbsp curry powder
  • 1 medium onion (chopped)

Instructions

  1. Heat the coconut oil in a large pot over medium heat.
  2. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  4. Add the chopped bell pepper, sliced carrot, and zucchini to the pot, cooking for 5-7 minutes until the vegetables begin to soften.
  5. Stir in the drained chickpeas, coconut milk, curry powder, salt, and black pepper.
  6. Bring the mixture to a simmer and let it cook for 15-20 minutes, stirring occasionally.
  7. Remove from heat and stir in the lime juice and chopped cilantro before serving.

Nutrition (per serving)

  • Calories: 320
  • Protein: 10 g
  • Fat: 18 g
  • Carbohydrates: 33 g
  • Fiber: 8 g
  • Sugar: 4 g
  • Sodium: 400 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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