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Caribbean Vegetable Curry

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A hearty and aromatic vegan Caribbean curry made with a blend of vegetables, chickpeas, and spices, delivering a rich and spicy flavor profile.

Ingredients

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  • 1 tbsp vegetable oil
  • 1/2 tsp cumin seeds
  • 1 medium onion, sliced
  • 2 spring onions, chopped
  • 2 sprigs fresh thyme
  • 1 tbsp green seasoning
  • 6 garlic cloves, minced
  • 1 tsp chopped Scotch bonnet pepper (optional)
  • 2 tbsp Caribbean curry powder
  • 2 cans (400g each) chickpeas, drained
  • 300g sweet potatoes, peeled and cubed
  • 100g carrots, chopped
  • 100g green beans, trimmed
  • 100g spinach leaves
  • 2 tbsp chopped fresh coriander
  • Salt and pepper to taste

Instructions

  1. Heat the oil in a large pot over medium heat. Add cumin seeds and sauté until fragrant, about 1 minute.
  2. Add onions, spring onions, thyme, and green seasoning. Cook for 5–7 minutes until soft.
  3. Stir in garlic, Scotch bonnet, and curry powder. Cook for another 2 minutes.
  4. Add chickpeas, sweet potatoes, carrots, and green beans. Stir well to coat with the spices.
  5. Pour in enough water to cover the vegetables. Bring to a boil, then reduce heat and simmer for 15 minutes, or until vegetables are tender.
  6. Stir in spinach and cook for 2–3 minutes until wilted.
  7. Season with salt, pepper, and stir in chopped coriander. Serve hot.

Notes

  • Adjust the Scotch bonnet pepper to your heat preference or omit for a milder curry.
  • You can add coconut milk for a creamier texture.
  • Great served with rice or roti.
  • This dish can be frozen for up to 1 month.
  • Use any mix of seasonal vegetables you prefer.

Nutrition

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