Recipe: Perfect Caribbean veggie curry

Caribbean veggie curry. Grind the whole spices to a fine powder in a spice grinder, or use a pestle and mortar. Mix with the cayenne pepper and turmeric. The Best Caribbean Vegetable Curry Recipes on Yummly

Caribbean veggie curry Add coconut milk, sweet potato, cumin, coriander, turmeric, thyme, allspice, fenugreek, pepper, cinnamon and cayenne. Stir a few times, raise heat and bring to a simmer. Would you like any meat in the recipe? You can have Caribbean veggie curry using 20 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Caribbean veggie curry

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

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. Stir in yogurt until well mixed. Place cooked rice on a serving platter.

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..

Cheap cuts like goat and mutton require slow-cooking in strong spices to tenderise – this Jamaican classic is a taste sensation. Serve your vegetable curry Caribbean style, flavoured with thyme, jerk seasoning and red peppers – great with rice and peas, from BBC Good Food. Sift the flour and salt into a large bowl and add the sesame seeds. Make a well in the centre and pour in the vegetable oil with the warm water. Stir and tip onto a clean work surface and knead for a few minutes until smooth.

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