Caribbean Vegetable Curry
A vibrant and flavorful Caribbean Vegetable Curry featuring sweet potatoes, bell peppers, and creamy coconut milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
- Diet: Vegetarian
Ingredients
Scale
- 2 sweet potatoes, diced
- 1 bell pepper, chopped
- 1 can coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Instructions
- Sautéing aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until fragrant, about 2-3 minutes.
- Adding spices: Stir in the curry powder and cumin, cooking for an additional minute.
- Mixing vegetables: Add the diced sweet potatoes and bell pepper, mixing well.
- Combining with coconut: Pour in the coconut milk, and season with salt and pepper.
- Simmering to perfection: Bring to a simmer, then cover and cook for about 15-20 minutes, or until veggies are tender.
- Final touches: Garnish with fresh cilantro before serving.
Notes
Serve with rice, quinoa, or warm naan for a complete meal. Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg