Name: Bequia Coconut Curry
Yield: 4
Cuisine: Bequia
Ingredients: 2.00 tbsp vegetable oil; 2.00 cloves garlic, minced; 1.00 tsp ginger, minced; 2.00 tsp curry powder; 1.00 tsp ground cumin; 0.50 tsp ground turmeric; 0.25 tsp ground coriander; 0.25 tsp ground cardamom; 0.25 tsp ground cinnamon; 0.25 tsp ground nutmeg; 0.50 tsp cayenne pepper; 1.00 can coconut milk; 1.00 cup vegetable broth; 1.00 cup chopped tomatoes; 1.00 cup chopped onion; 1.00 cup chopped bell pepper; 1.00 cup chopped carrots; 1.00 cup chopped potatoes; 1.00 cup chopped cauliflower; 1.00 cup chopped green beans; 1.00 cup chopped zucchini; 0.25 cup chopped fresh cilantro; 1.00 tsp salt; 1.00 tsp black pepper

This coconut-based curry is a popular dish in Bequia, a small island in the Caribbean. It is a flavorful and spicy dish that is sure to please everyone. The coconut milk adds a creamy texture and the spices give it a unique flavor. Enjoy this delicious dish with a side of rice or naan.

Ingredients

2 tbsp vegetable oil
2 cloves garlic, minced
1 tsp ginger, minced
2 tsp curry powder
1 tsp ground cumin
0.5 tsp ground turmeric
0.25 tsp ground coriander
0.25 tsp ground cardamom
0.25 tsp ground cinnamon
0.25 tsp ground nutmeg
0.5 tsp cayenne pepper
1 can coconut milk
1 cup vegetable broth
1 cup chopped tomatoes
1 cup chopped onion
1 cup chopped bell pepper
1 cup chopped carrots
1 cup chopped potatoes
1 cup chopped cauliflower
1 cup chopped green beans
1 cup chopped zucchini
0.25 cup chopped fresh cilantro
1 tsp salt
1 tsp black pepper

Vegetarian Spicy Caribbean coconut curry Bequia Vegetarian
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short description

Heat the oil in a large pot over medium-high heat.
Add the garlic and ginger and cook for 1 minute.
Add the curry powder, cumin, turmeric, coriander, cardamom, cinnamon, nutmeg, and cayenne pepper and cook for 1 minute.
Stir in the coconut milk, vegetable broth, tomatoes, onion, bell pepper, carrots, potatoes, cauliflower, green beans, and zucchini.
Bring to a boil, reduce heat to low, and simmer for 30 minutes.
Stir in the cilantro, salt, and black pepper and simmer for an additional 20 minutes.

detailed description

Heat the oil in a large pot over medium-high heat.
Add the garlic and ginger and cook, stirring occasionally, for 1 minute.
Add the curry powder, cumin, turmeric, coriander, cardamom, cinnamon, nutmeg, and cayenne pepper and cook, stirring constantly, for 1 minute.
Stir in the coconut milk, vegetable broth, tomatoes, onion, bell pepper, carrots, potatoes, cauliflower, green beans, and zucchini.
Bring to a boil, reduce heat to low, and simmer, stirring occasionally, for 30 minutes.
Stir in the cilantro, salt, and black pepper and simmer for an additional 20 minutes.
Serve hot with a side of rice or naan.

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