This coconut curry dish is a classic from the Caribbean island of Anegada. The dish is made with a creamy coconut base and is packed with flavour from the fresh herbs and spices. Serve with a side of steamed jasmine rice for a delicious meal.
Ingredients
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1 cup Coconut Milk
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1 tbsp Curry Powder
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1 tbsp Garam Masala
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1 tsp Ground Turmeric
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1 tsp Cumin
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1 tsp Ground Ginger
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1 tsp Salt
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1 tbsp Sugar
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1 tbsp Vegetable Oil
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2 cloves Garlic, minced
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1 Onion, diced
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1 cup Carrots, diced
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1 cup Celery, diced
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1 cup Potatoes, diced
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1 cup Green Beans, diced
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2 tbsp Fresh Cilantro, chopped
Curry
Caribbean
coconut
Main Course
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- short description
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In a medium saucepan, heat the oil over medium heat.
Add the garlic, onion, carrots, celery, potatoes, and green beans. Stir to combine.
Cook for 5 minutes, stirring occasionally.
Add the coconut milk, curry powder, garam masala, turmeric, cumin, ginger, salt, and sugar. Stir to combine.
Bring the mixture to a boil, then reduce heat to low and simmer for 25 minutes, stirring occasionally.
Stir in the cilantro and serve.
- detailed description
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In a medium saucepan, heat the oil over medium heat.
Once the oil is hot, add the garlic, onion, carrots, celery, potatoes, and green beans. Stir to combine and cook for 5 minutes, stirring occasionally.
Add the coconut milk, curry powder, garam masala, turmeric, cumin, ginger, salt, and sugar. Stir to combine.
Bring the mixture to a boil, then reduce heat to low and simmer for 25 minutes, stirring occasionally.
Stir in the cilantro and serve hot with steamed jasmine rice.
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