Description
A vibrant and flavorful vegetable curry with Caribbean spices, perfect for a hearty and healthy meal.
Ingredients
Scale
For the Crust:
- 2 tbsp coconut oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 bell pepper, sliced
- 1 sweet potato, cubed
- 1 cup cauliflower florets
- 1 cup diced carrots
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 cup chickpeas, cooked
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- Heat coconut oil in a large pot over medium heat. Add diced onion and sauté until translucent.
- Add minced garlic, curry powder, turmeric, and cumin. Stir for 1-2 minutes until fragrant.
- Add bell pepper, sweet potato, cauliflower, and carrots. Stir to coat the vegetables with the spices.
- Pour in coconut milk and vegetable broth. Bring to a simmer, then reduce heat and cover. Cook for 20-25 minutes until vegetables are tender.
- Stir in chickpeas and season with salt and pepper. Simmer for another 5 minutes.
- Garnish with fresh cilantro before serving.
Notes
You can customize the seasonings to taste.