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Caribbean Vegetable Curry

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A vibrant, one-pot Caribbean Vegetable Curry featuring sweet potatoes, bell peppers, and creamy coconut milk, spiced with curry and cumin for a delightful flavor.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced
  • 1 bell pepper, diced
  • 1 can coconut milk
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 teaspoons curry powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Fresh cilantro for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, and ginger, sautéing until the onion turns translucent and fragrant, about 3-5 minutes.
  2. Stir in the curry powder and cumin, letting the spices bloom and release their heavenly aroma for another minute.
  3. Fold in the diced sweet potatoes and bell pepper, mixing them well into the spiced base.
  4. Pour in the coconut milk and season generously with salt and pepper, stirring everything until combined.
  5. Bring the pot to a simmer, then cover it and let it cook until the sweet potatoes are tender, about 15-20 minutes.
  6. Serve hot, garnished with fresh cilantro.

Notes

This dish pairs well with jasmine rice or naan. You can freeze any leftovers for up to 3 months.

Nutrition

Find it online: https://pinrecipezbylinaa.com/caribbean-vegetable-curry-recipe/

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