Name: Tobagonian Coconut Curry
Yield: 4
Cuisine: Tobago
Ingredients: 2.00 cups coconut milk; 1.00 tablespoon curry powder; 1.00 tablespoon ground ginger; 1.00 tablespoon garlic powder; 1.00 teaspoon salt; 1.00 teaspoon black pepper; 2.00 tablespoons olive oil; 2.00 cups diced vegetables (onion, bell pepper, and carrots); 1.00 cup diced tomatoes; 1.00 cup cooked chickpeas

Tobagonian Coconut Curry

This traditional Tobagonian dish is a flavorful and spicy coconut curry.

Preparation time: 15 Minutes

Cooking time: 30 Minutes

Total duration: 45 Minutes

Calories: 350, Total Fat: 18g, Saturated Fat: 14g, Cholesterol: 0mg, Sodium: 480mg, Carbohydrates: 35g, Fiber: 6g, Sugar: 7g, Protein: 10g

This traditional Tobagonian dish is a flavorful and spicy coconut curry. It's a great way to enjoy some of the freshest ingredients from the island. The combination of coconut milk, curry powder, and fresh vegetables creates a unique flavor that is sure to please.

Ingredients

2 cups coconut milk
1 tablespoon curry powder
1 tablespoon ground ginger
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
2 cups diced vegetables (onion, bell pepper, and carrots)
1 cup diced tomatoes
1 cup cooked chickpeas

Vegetarian coconut curry Tobagonian Main Course
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short description

Heat the olive oil in a large pot over medium heat.
Add the diced vegetables and cook until they are softened, about 5 minutes.
Add the curry powder, ginger, garlic powder, salt, and pepper and cook for 1 minute.
Add the coconut milk and diced tomatoes and bring to a simmer.
Add the cooked chickpeas and simmer for 25 minutes.
Serve hot.

detailed description

Heat the olive oil in a large pot over medium heat.
Add the diced vegetables and cook, stirring occasionally, until they are softened, about 5 minutes.
Add the curry powder, ginger, garlic powder, salt, and pepper and cook, stirring constantly, for 1 minute.
Add the coconut milk and diced tomatoes and bring to a simmer.
Add the cooked chickpeas and simmer for 25 minutes.
Serve hot with steamed rice or naan bread.

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