This delicious Caribbean-style coconut curry is the perfect dish to warm up a cold winter night. The sweet and savoury flavours of the coconut milk and curry powder blend together perfectly to create a dish that's sure to please. Serve with some freshly cooked jasmine rice and enjoy!
Ingredients
-
1 can Coconut Milk
-
1 tbsp Curry Powder
-
1 tsp Garlic Powder
-
1 tsp Ginger Powder
-
1 tsp Onion Powder
-
1 tsp Cumin Powder
-
1 tsp Turmeric Powder
-
1 tsp Cayenne Pepper
-
1 cup Vegetable Stock
-
1 cup Carrots
-
1 cup Potatoes
-
1 cup Green Beans
-
1 cup Cauliflower
-
1 cup Mushrooms
-
1 cup Peas
-
1 cup Tomatoes
-
1 cup Onions
-
1 cup Garlic
-
1 cup Fresh Coriander
Vegetarian
Caribbean
vegan
coconut curry
Canouan
Main Course
add to Bring shoping list
add to G Google Calender
- short description
-
Heat the oil in a large pot over medium heat.
Add the onions, garlic, carrots, potatoes, and mushrooms and cook for 5 minutes.
Add the curry powder, garlic powder, ginger powder, onion powder, cumin powder, turmeric powder, and cayenne pepper and cook for an additional 5 minutes.
Pour in the vegetable stock and bring to a boil.
Add the green beans, cauliflower, peas, tomatoes, and coconut milk and simmer for 30 minutes.
Stir in the fresh coriander and serve with jasmine rice.
- detailed description
-
1. Heat the oil in a large pot over medium heat.
2. Add the onions, garlic, carrots, potatoes, and mushrooms and cook for 5 minutes.
3. Add the curry powder, garlic powder, ginger powder, onion powder, cumin powder, turmeric powder, and cayenne pepper and cook for an additional 5 minutes.
4. Pour in the vegetable stock and bring to a boil.
5. Add the green beans, cauliflower, peas, tomatoes, and coconut milk and simmer for 30 minutes.
6. Stir in the fresh coriander and serve with jasmine rice.
back
