Caribbean Vegetable Curry

Transport yourself to the sunny, carefree Caribbean with this super easy and versatile Vegetable Curry. Simply chop up a few vegetables and fruits, measure out some spices, then enjoy this deeply satisfying vegan meal that’s full of healthy ingredients and warm spices.

Course dinner

Cuisine Caribbean

Diet Vegan, Vegetarian

Prep Time 30

Cook Time 20

Total Time 50

Servings Servings

Calories 718kcal

Author Leah Johnson

Equipment

Ingredients

¾ cup basmati rice (150g)
4 teaspoons curry powder
½ teaspoon turmeric powder
½ teaspoon ground black pepper
½ teaspoon ground coriander
¼ teaspoon ground fenugreek seeds
½ teaspoon ground cloves
¼ teaspoon cinnamon
¼ teaspoon cayenne pepper
2 tablespoons coconut oil
1 teaspoon mustard seeds (yellow, black, or both)
½ teaspoon cumin seeds
1 medium onion, diced
1 garlic clove, minced
1 tablespoon ginger root peeled and minced
2 green onions, chopped, with whites and green separated
1 jalapeno pepper, seeded and sliced into thin rings or finely diced
15.5 oz canned chickpeas (439 g) drained and rinsed
3 medium carrots, chopped
2 stalks of celery, chopped
13.66 oz (1 can - 403 ml) canned unsweetened coconut milk
Salt, to taste
1 small mango, peeled, pitted, and finely diced
1 cup canned pineapple chunks, drained

Instructions

Cook the basmati rice according to package instructions, adding salt to taste.When ready, remove the lid, fluff with a fork, and reserve.
Combine the curry powder, turmeric, ground pepper, coriander, fenugreek seeds, cloves, cinnamon, and cayenne in a small bowl and set aside.
In a large pot, heat the coconut oil over medium heat. Before it gets too hot, add the mustard and cumin seeds, then toast until they pop. Then, add the small bowl of spices and stir to mix. Continue to stir for 30 seconds to allow the spices to toast.
Add the diced onion, garlic, ginger root, the white part of the green onions, and the jalapeno pepper to the pot. Stir until well combined, then stir and sauté over medium heat for 1-2 minutes.
Reduce the heat to low. Add the rinsed chickpeas, chopped carrots and celery and continue to cook and stir for 5 minutes.
Add the coconut milk, a splash of water if necessary, then cover and simmer for about 8 minutes. Taste and add salt if necessary.
Finally, stir in the mango and pineapple chunks. Turn off the heat, cover the pot, and let everything steep for 5 minutes.

Notes

Store: You may store this Vegetable Curry in your refrigerator for 5-7 days or freeze it for at least a month. If you portion it out before freezing, you’ll have some quick meals within easy reach.

Tips & Tricks:

If your coconut milk has separated into solids and liquids in the can, simply blend them back together in a bowl using a whisk or a fork before measuring out the amount you need.

Leave your vegetables unpeeled if you wish to save time, maximize nutrients, and minimize wastage. Just be sure to give them a good scrub before you chop them.
Roasting and seasoning the vegetables before cooking is a great way to add more flavor to your curry. If you do this, reduce the simmering and steeping times.
Curry powder, cayenne pepper, and jalapeno peppers can all be adjusted up or down to meet your threshold for spicy food.
Feel free to get creative and substitute the spices and veggies you have on hand for our recommendations.

Additions and/or Variations of Caribbean Curry:

This recipe is super versatile since the person cooking it can add or take away items to match personal tastes or dietary needs.

Protein. For example, change up the recipe for a meat eater by adding cooked shrimp, fish, chicken, or pork.
Vegetarian. Add tofu to keep it vegetarian but to increase the protein.
Spiciness. Adjust the spiciness of this dish by switching out some spices or increasing or decreasing the quantities used.

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Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition