This Caribbean-style coconut curry recipe is a delicious and fragrant dish made with a blend of spices, coconut milk, and fresh vegetables. The curry is perfect for a cozy night in or a dinner party with friends and family.
Ingredients
-
1 cup coconut milk
-
2 tbsp curry powder
-
1 tsp cumin
-
0.5 tsp ground ginger
-
0.5 tsp garlic powder
-
0.25 tsp cayenne pepper
-
1 tbsp vegetable oil
-
1 onion diced
-
1 cup chopped bell pepper
-
1 cup chopped carrots
-
3 cloves minced garlic
-
1 cup chopped tomatoes
-
1 cup chopped potatoes
-
1 cup chopped mushrooms
-
1 cup chopped zucchini
-
1 cup chopped snow peas
-
0.25 cup chopped cilantro
-
1 tbsp lemon juice
Curry
gluten-free
Caribbean
vegan
Curry
add to Bring shoping list
add to G Google Calender
- short description
-
In a large pot, heat the oil over medium heat. Add the onion, bell pepper, carrots, garlic, and spices. Cook for 5 minutes, stirring often.
Add the tomatoes, potatoes, mushrooms, zucchini, and snow peas. Cook for 10 minutes, stirring often.
Add the coconut milk and bring to a simmer. Simmer for 15 minutes, stirring occasionally.
Add the cilantro and lemon juice. Simmer for 5 minutes.
Serve over cooked rice or quinoa.
- detailed description
-
Heat a large pot over medium heat. Add the oil and swirl to coat the bottom of the pot.
Add the onion, bell pepper, carrots, garlic, curry powder, cumin, ginger, and cayenne pepper. Stir to combine and cook for 5 minutes, stirring occasionally.
Add the tomatoes, potatoes, mushrooms, zucchini, and snow peas. Stir to combine and cook for 10 minutes, stirring occasionally.
Add the coconut milk and stir to combine. Bring the mixture to a simmer and simmer for 15 minutes, stirring occasionally.
Add the cilantro and lemon juice. Stir to combine and simmer for 5 minutes.
Serve over cooked rice or quinoa.
back
