Name: Canouan Coconut Curry
Yield: 4
Cuisine: Canouan
Ingredients: 1.00 can coconut milk; 2.00 tbsp curry powder; 2.00 cloves garlic; 1.00 tsp ginger; 1.00 cup chopped onion; 1.00 cup chopped bell pepper; 1.00 cup chopped carrots; 1.00 cup chopped celery; 1.00 cup chopped tomatoes; 1.00 cup chopped potatoes; 1.00 cup chopped green beans; 1.00 tsp salt; 1.00 tsp black pepper; 1.00 tsp cumin; 1.00 tsp coriander; 1.00 tsp turmeric; 1.00 tsp cayenne pepper

Canouan Coconut Curry

A traditional Caribbean curry dish made with coconut milk and vegetables.

Preparation time: 15 Minutes

Cooking time: 30 Minutes

Total duration: 45 Minutes

Calories: 295, Total Fat: 15.5g, Saturated Fat: 11.6g, Cholesterol: 0mg, Sodium: 830mg, Carbohydrates: 31.5g, Fiber: 4.4g, Sugar: 7.7g, Protein: 5.3g

This traditional Caribbean curry dish is made with coconut milk, vegetables and a variety of herbs and spices. It is a perfect combination of sweet, savory and spicy flavors that will tantalize your taste buds. The dish is easy to make and can be served with rice or naan bread.

Ingredients

1 can coconut milk
2 tbsp curry powder
2 cloves garlic
1 tsp ginger
1 cup chopped onion
1 cup chopped bell pepper
1 cup chopped carrots
1 cup chopped celery
1 cup chopped tomatoes
1 cup chopped potatoes
1 cup chopped green beans
1 tsp salt
1 tsp black pepper
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tsp cayenne pepper

Vegetarian Curry Caribbean coconut milk Main Dish
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short description

Heat the oil in a large pot over medium heat.
Add the garlic and ginger and sauté for a few minutes.
Add the onion, bell pepper, carrots, celery, tomatoes, potatoes and green beans and sauté until the vegetables are tender.
Add the coconut milk and all of the spices and stir to combine.
Simmer the curry for 20-30 minutes or until the vegetables are cooked through.
Serve with your choice of rice or naan bread.

detailed description

Heat the oil in a large pot over medium heat.
Once the oil is hot, add the garlic and ginger and sauté for a few minutes until the garlic is fragrant and the ginger is softened.
Add the onion, bell pepper, carrots, celery, tomatoes, potatoes and green beans and sauté until the vegetables are tender.
Pour in the coconut milk and stir to combine.
Add the curry powder, salt, black pepper, cumin, coriander, turmeric and cayenne pepper and stir to combine.
Bring the curry to a simmer and cook for 20-30 minutes or until the vegetables are cooked through.
Taste and adjust seasoning if needed.
Serve the curry with your choice of rice or naan bread.

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