Recipe: Yummy Caribbean veggie curry

Caribbean veggie curry. Season to taste with salt, drizzle over some coconut cream and scatter over the chopped coriander and flaked coconut. 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.

This is a show-stopper of a vegetarian dish. Sweet Potato Caribbean Curry Delicate green peas, garbanzo beans and tender sweet potato chunks are simmered up in spiced coconut milk and served atop creamy polenta to create this cozy and comforting Caribbean curry. Curry up and get yourself to Sebastian's Bistro at Disney's Caribbean Beach Resort in Walt Disney World. You can cook Caribbean veggie curry using 20 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Caribbean veggie curry

1. Prepare of base.
2. Prepare 1 medium of Carrot.
3. Prepare 1 stick of Celery.
4. Prepare 1 large of Onion.
5. It's 4 clove of Garlic.
6. Prepare 1 of Spring onion.
7. It's 1/2 tsp of oil.
8. It's 1 of Coarse salt.
9. It's 2 tsp of fresh Thyme.
10. It's 4 tsp of Mild Curry powder.
11. Prepare 12 of Allspice berries.
12. You need of Curry.
13. You need 500 grams of Butternut squash.
14. Prepare 500 grams of Sweet Potato.
15. It's 500 grams of "sweetheart" cabbage.
16. You need 200 grams of Green beans.
17. Prepare 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.

This full service restaurant is serving up vegan as-is Caribbean Vegetable Curry off their dinner menu. The curry served over cilantro rice and is topped with with crispy fried yuca ribbons. Add the JCS Curry Powder, salt and JCS Black Pepper and stir. Add the drained LOJ Soya Chunks and saute until chunks are well coated with curry.

Caribbean veggie curry instructions

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..

This Jamaican Spicy Potato Curry (Vegan) version is full of flavors! Chunky potatoes are cooked in aromatic spices along with chickpeas, carrots and green peas. This potato curry is made from scratch from simple curry spice blend found in your kitchen pantry, A mixed Vegetable Curry that packs a flavour punch, is loaded with veggies and made with common spices that you might even already have in your pantry! Based on a Caribbean curry, this tastes very similar to Indian curries. Make this as spicy as you want - or not!