This dish is inspired by the flavors of Mustique, an island in the Caribbean. It's a creamy and fragrant coconut curry with a hint of spice, served with white rice. Enjoy!
Ingredients
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2 tbsp vegetable oil
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1 tbsp mustard seeds
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1 tbsp cumin seeds
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1 tbsp fennel seeds
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1 tbsp ground turmeric
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1 tbsp ground ginger
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2 cloves garlic, minced
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1 onion, diced
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1 tsp salt
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1 tsp cayenne pepper
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1 cup coconut milk
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1 cup water
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1 potato, diced
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1 cup carrot, diced
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1 cup green beans, diced
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1 cup peas, diced
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1 cup cauliflower, diced
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1 cup coconut flakes
Vegetarian
rice
Caribbean
coconut curry
Mustique
Curry
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- short description
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Heat oil in a large pot over medium heat.
Add mustard, cumin, and fennel seeds and cook for 1 minute.
Add turmeric, ginger, garlic, onion, salt, and cayenne pepper and cook for 3 minutes.
Add coconut milk, water, potato, carrot, green beans, peas, and cauliflower and bring to a boil.
Reduce heat to low and simmer for 30 minutes.
Add coconut flakes and simmer for an additional 15 minutes.
- detailed description
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Heat 2 tablespoons of vegetable oil in a large pot over medium heat.
Add 1 tablespoon each of mustard, cumin, and fennel seeds and cook for 1 minute.
Add 1 tablespoon each of ground turmeric, ground ginger, and minced garlic and cook for 3 minutes.
Add 1 diced onion, 1 teaspoon of salt, and 1 teaspoon of cayenne pepper and cook for 5 minutes.
Add 1 cup of coconut milk, 1 cup of water, 1 diced potato, 1 cup of diced carrot, 1 cup of diced green beans, 1 cup of diced peas, and 1 cup of diced cauliflower and bring to a boil.
Reduce heat to low and simmer for 30 minutes.
Add 1 cup of coconut flakes and simmer for an additional 15 minutes.
Serve curry with white rice.
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