This Saint Martin coconut curry is a delicious combination of spices and coconut milk. It has a hint of Caribbean flavor with a spicy kick. The dish is cooked in one pot, making it easy to prepare and serve.
Ingredients
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2 tbsp coconut oil
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1 onion diced
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2 cloves garlic, minced
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1 tbsp ginger, grated
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2 tsp cumin
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1 tsp coriander
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1 tsp turmeric
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0.5 tsp red pepper flakes
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1 can coconut milk
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1 cup vegetable broth
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1 cup diced tomatoes
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1 cup diced potatoes
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1 cup diced carrots
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0.5 cup chopped cilantro
Caribbean
vegan
coconut curry
gluten free
Main Course
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- short description
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Heat the coconut oil in a large pot over medium heat.
Add the onion, garlic, ginger, cumin, coriander, turmeric, and red pepper flakes. Cook for 5 minutes, stirring occasionally.
Add the coconut milk, vegetable broth, tomatoes, potatoes, and carrots. Bring to a boil, then reduce the heat and simmer for 30 minutes.
Stir in the cilantro and season with salt and pepper to taste.
- detailed description
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Heat the coconut oil in a large pot over medium heat. This will help to prevent the ingredients from sticking to the bottom of the pot.
Add the onion, garlic, ginger, cumin, coriander, turmeric, and red pepper flakes. Stir to combine and cook for 5 minutes, stirring occasionally.
Add the coconut milk, vegetable broth, tomatoes, potatoes, and carrots. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes, or until the vegetables are tender.
Stir in the cilantro and season with salt and pepper to taste. Serve hot over cooked rice or quinoa.
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