This Caribbean-inspired curry is made with a fragrant blend of spices, creamy coconut milk, and fresh vegetables. The flavors of the Caribbean come alive in this delicious dish that is sure to please the whole family.
Ingredients
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2 tbsp vegetable oil
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1 chopped onion
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2 cloves minced garlic
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1 tsp ground cumin
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1 tsp ground coriander
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0.5 tsp ground turmeric
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0.25 tsp ground cinnamon
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0.5 tsp ground black pepper
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1 cup diced tomatoes
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1 cup coconut milk
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1 cup vegetable broth
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1 chopped green bell pepper
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1 chopped red bell pepper
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1 chopped carrot
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1 cup frozen peas
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1 cup cooked white rice
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0.5 cup chopped fresh cilantro
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1 tsp salt
Vegetarian
Caribbean
coconut
Curried
Main Course
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- short description
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Heat the oil in a large pot over medium heat.
Add the onion and garlic and cook until softened, about 5 minutes.
Stir in the cumin, coriander, turmeric, cinnamon, and black pepper and cook for 1 minute.
Add the tomatoes, coconut milk, and vegetable broth.
Bring to a simmer and cook for 15 minutes.
Add the bell peppers, carrot, and peas and cook for 10 minutes.
Stir in the cooked rice and cilantro and cook for 5 minutes.
Season with salt and serve.
- detailed description
-
Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
Stir in the cumin, coriander, turmeric, cinnamon, and black pepper and cook for 1 minute.
Add the tomatoes, coconut milk, and vegetable broth. Bring to a simmer and cook for 15 minutes.
Add the bell peppers, carrot, and peas and cook for 10 minutes.
Stir in the cooked rice and cilantro and cook for 5 minutes.
Season with salt and serve.
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