Description
A delightful Caribbean vegetable curry that combines fresh vegetables with aromatic spices and creamy coconut milk, creating a comforting and satisfying dish.
Ingredients
- Coconut Milk: 1 can
- Sweet Potatoes: 2 medium, diced
- Bell Pepper: 1, chopped
- Carrots: 2, sliced
- Green Beans: 1 cup, trimmed
- Onion: 1, chopped
- Garlic: 2 cloves, minced
- Ginger: 1 inch, grated
- Curry Powder: 2 tablespoons
- Vegetable Oil: 2 tablespoons
- Salt and Pepper: to taste
Instructions
- Prepare the vegetables: Peel and dice the sweet potatoes, chop the bell pepper, slice the carrots, and trim the green beans.
- In a large pot, heat the vegetable oil over medium heat and sauté the chopped onion until translucent.
- Add minced garlic and grated ginger, cooking for an additional 1-2 minutes.
- Add the prepared vegetables to the pot and stir well.
- Sprinkle in the curry powder and stir for about 1 minute.
- Pour in the coconut milk and stir until well combined.
- Bring to a gentle simmer, cover, and let cook for 20-25 minutes, stirring occasionally.
- Season with salt and pepper, garnish with fresh cilantro, and serve warm.
Notes
- Customize the vegetables based on availability.
- For added heat, include chopped chili pepper.
- Consider adding protein like chickpeas or tofu for a heartier meal.
- Store leftovers in airtight containers for up to 3 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Caribbean, vegetable curry, vegan, gluten-free, healthy, easy recipe