Caribbean Vegetable Curry: A Creamy Vegan Escape

A creamy vegan Caribbean Vegetable Curry bursting with vibrant flavors and diverse ingredients, perfect for weeknight dinners.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: Caribbean

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Coconut Oil Substitute with olive oil for a lighter option.
1 medium Onion Any onion variety works.
3 cloves Garlic Fresh is best.
1 tablespoon Ginger Fresh is preferable.

For the Vegetables

1 medium Red Bell Pepper Use any color bell pepper.
1 medium Yellow Bell Pepper Substitute with other bell peppers if needed.
2 cups Cauliflower Florets Broccoli can be substituted.
1 cup Chopped Carrots Zucchini works as an alternative.
1 cup Green Beans Snap peas or asparagus can be used.

For the Creamy Sauce

1 can (14 oz) Coconut Milk Light coconut milk can be used.
2 tablespoons Curry Powder Adjust according to taste.
1 teaspoon Allspice Try nutmeg or cloves for variation.
1 teaspoon Smoked Paprika Regular paprika for mild taste.
to taste Salt Adjust according to preference.
to taste Black Pepper Adjust according to preference.
1 cup Vegetable Broth Water can be used instead if necessary.

For the Finishing Touches

1/4 cup Fresh Cilantro Omit if not a fan; parsley is a substitute.
1 piece Lime Wedges Serve to brighten flavors.

Equipment

Large pot

Method

Cooking Steps

Heat the oil by melting 2 tablespoons of coconut oil in a large pot over medium heat until shimmering.
Sauté 1 diced onion, 3 minced garlic cloves, and 1 tablespoon of freshly grated ginger for 3-4 minutes until the onion is translucent.
Stir in 1 chopped red bell pepper and 1 chopped yellow bell pepper, cooking for an additional 2-3 minutes.
Mix in 2 cups of cauliflower florets and 1 cup of chopped carrots, cooking for another 3-5 minutes.
Sprinkle in 2 tablespoons of curry powder, 1 teaspoon of allspice, and 1 teaspoon of smoked paprika, stirring well.
Pour in 1 can of coconut milk, stirring it into the spiced vegetable mix.
Add 1 cup of vegetable broth and bring to a gentle simmer over medium heat.
Cover the pot and let it simmer for 15-20 minutes, stirring occasionally.
In the last 5 minutes of cooking, stir in 1 cup of green beans.
Taste and adjust seasoning with salt and black pepper as desired.
Garnish with fresh cilantro and serve hot over rice or with flatbreads, with lime wedges on the side.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 450mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 1200IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

Use fresh ingredients for enhanced flavor. Adjust spices to personal taste, and feel free to customize with any favorite vegetables.

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