Name: St. Barthélemy Coconut Curry
Yield: 4
Cuisine: Saint-Barthélemy
Ingredients: 4.00 tbsp coconut oil; 2.00 tbsp curry powder; 1.00 tsp ground cumin; 1.00 tsp ground coriander; 1.00 tsp ground ginger; 1.00 tsp ground turmeric; 1.00 tsp ground cinnamon; 1.00 tsp ground cardamom; 2.00 cups coconut milk; 1.00 cup vegetable broth; 1.00 tbsp sugar; 2.00 tbsp lime juice; 2.00 cups chopped vegetables; 1.00 cup chopped cilantro

St. Barthélemy Coconut Curry

A unique and savory Caribbean-style coconut curry.

Preparation time: 20 Minutes

Cooking time: 30 Minutes

Total duration: 50 Minutes

This Caribbean-style coconut curry is a unique and savory dish. It features a strong blend of spices, combined with a creamy coconut base, and a hint of lime to give it a zesty kick. The dish is perfect for a warm summer night in Saint-Barthélemy.

Ingredients

4 tbsp coconut oil
2 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground cardamom
2 cups coconut milk
1 cup vegetable broth
1 tbsp sugar
2 tbsp lime juice
2 cups chopped vegetables
1 cup chopped cilantro

Vegetarian Curry Caribbean coconut Main Course
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short description

Heat the coconut oil in a large pot over medium-high heat.
Add the curry powder, cumin, coriander, ginger, turmeric, cinnamon, and cardamom, and stir to combine.
Add the coconut milk, vegetable broth, sugar, and lime juice, and stir to combine.
Add the chopped vegetables and cilantro, and stir to combine.
Bring the mixture to a low boil, reduce the heat to low, and simmer for 30 minutes.
Serve hot.

detailed description

Heat the coconut oil in a large pot over medium-high heat. [Tip: You can use a Dutch oven or a large saucepan.]
When the oil is hot, add the curry powder, cumin, coriander, ginger, turmeric, cinnamon, and cardamom. Stir to combine, and cook for about 1 minute.
Add the coconut milk, vegetable broth, sugar, and lime juice. Stir to combine.
Add the chopped vegetables and cilantro. Stir to combine.
Bring the mixture to a low boil, reduce the heat to low, and simmer for 30 minutes.
Serve hot.

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