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–+ servings
Caribbean Vegetable Curry

Delicious Caribbean Vegetable Curry to Brighten Your Dinner!

This Caribbean Vegetable Curry is a colorful and nutritious dish packed with vibrant flavors and wholesome ingredients, ready in just 50 minutes.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinners
Cuisine: Caribbean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons coconut oil Provides a rich, tropical flavor and helps sauté the vegetables.
  • 1 large onion, diced Adds sweetness and depth to the dish.
  • 3 cloves garlic, minced Infuses the curry with aromatic goodness.
  • 1 tablespoon fresh ginger, grated Offers a warm, zesty kick that brightens the flavors.
For the Vegetables
  • 1 cup red bell pepper, chopped Brings sweetness and color to your curry.
  • 1 cup yellow bell pepper, chopped Adds a beautiful hue along with a fruity flavor.
  • 2 cups cauliflower florets Contributes a hearty texture that absorbs the spices beautifully.
  • 1 cup chopped carrots Adds natural sweetness and vibrant color.
  • 1 cup green beans, trimmed and cut into pieces Provides a fresh crunch and bright green contrast.
For the Flavor
  • 14 ounces coconut milk Delivers creaminess and balances the spices in the curry.
  • 2 tablespoons curry powder The star spice blend that creates the zesty Caribbean flavor.
  • 1 teaspoon allspice Adds warmth and complexity to the dish.
  • 1 teaspoon smoked paprika Infuses a subtle smokiness that complements the other spices.
  • to taste salt and black pepper Essential for enhancing the overall flavor.
  • 1 cup vegetable broth Helps create a delicious, savory base.
For Garnishing
  • ¼ cup fresh cilantro A sprinkle on top adds freshness and a pop of color.
  • 2 pieces lime wedges Squeeze a bit of lime for a zesty finish that brightens the dish.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, melt 2 tablespoons of coconut oil over medium heat until shimmering.
  2. Add the diced onion, minced garlic, and grated ginger to the pot. Sauté these ingredients for about 3-4 minutes, until the onion becomes translucent and fragrant.
  3. Stir in the chopped red and yellow bell peppers, continuing to cook for another 2-3 minutes.
  4. Mix in the chopped carrots and cauliflower florets, stirring well to ensure even distribution. Cook for an additional 4-5 minutes.
  5. Sprinkle the curry powder, allspice, and smoked paprika over the vegetable mixture. Toss the vegetables to coat them evenly in the spices.
  6. Add the can of coconut milk to the pot, mixing it thoroughly with the sautéed vegetables and spices.
  7. Pour in 1 cup of vegetable broth, stirring everything together to form a rich, flavorful base. Bring to a gentle simmer.
  8. Cover the pot and let the curry simmer for about 15-20 minutes.
  9. In the last 5 minutes of cooking, add the trimmed green beans, stirring them gently into the curry.
  10. Once the cooking time is complete, remove the pot from the heat and taste your Caribbean Vegetable Curry. Adjust seasonings with salt and black pepper.
  11. Before serving, sprinkle freshly chopped cilantro over the curry. Serve hot with lime wedges on the side.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 34gProtein: 5gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 640mgPotassium: 620mgFiber: 8gSugar: 6gVitamin A: 150IUVitamin C: 120mgCalcium: 40mgIron: 3mg

Notes

Use fresh ingredients to amplify the flavors, and adjust spices before serving to match your preference. This dish freezes beautifully for quick meals later.

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