Why You’ll Love This Recipe
Caribbean Vegetable Curry is a hearty, vibrant dish packed with bold flavors and nutritious ingredients. This vegan-friendly recipe blends traditional Caribbean spices with a medley of vegetables, offering a comforting and wholesome meal perfect for any day of the week. It’s aromatic, mildly spicy, and incredibly satisfying served over rice or with flatbread.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
coconut oiloniongarlicgingerScotch bonnet pepper (or chili for heat)thymecurry powderground allspicevegetable stockcoconut milkcarrotsbell pepperspotatoessweet potatoeschickpeasgreen beanslime juicefresh cilantro (for garnish)salt and pepper
directions
Heat coconut oil in a large pot over medium heat.
Add chopped onions and sauté until translucent.
Stir in minced garlic, grated ginger, chopped Scotch bonnet pepper, and thyme. Cook for 2 minutes.
Add curry powder and allspice. Stir constantly for 1 minute to toast the spices.
Pour in vegetable stock and coconut milk, mixing well.
Add chopped carrots, bell peppers, potatoes, and sweet potatoes. Bring to a boil.
Reduce heat and simmer for 20 minutes, or until vegetables are tender.
Add chickpeas and green beans. Simmer for an additional 10 minutes.
Season with salt, pepper, and lime juice to taste.
Serve hot, garnished with fresh cilantro.
Servings and timing
This recipe yields 4-6 servings.Preparation time: 15 minutesCooking time: 35 minutesTotal time: 50 minutes
Variations
Use pumpkin or squash for a seasonal twist.
Add spinach or kale at the end for extra greens.
Include plantains for a Caribbean touch of sweetness.
Serve with rice, roti, or quinoa for different textures.
Use mild curry powder for less heat or hot curry powder for more spice.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 5 days.Freeze for up to 2 months and thaw overnight in the fridge before reheating.Reheat on the stovetop over medium heat or microwave in intervals, stirring in between.
FAQs
Is Caribbean Vegetable Curry spicy?
It can be, depending on the amount and type of pepper used. Adjust the Scotch bonnet or use a milder chili to suit your taste.
Can I make this curry ahead of time?
Yes, it actually tastes better the next day as the flavors meld.
Is it gluten-free?
Yes, all ingredients are naturally gluten-free, but check packaged items to be sure.
Can I use canned vegetables?
Fresh is best for texture, but canned chickpeas work well.
Can I skip the coconut milk?
You can substitute with another plant-based milk, but coconut milk adds richness and authenticity.
What if I don’t have allspice?
You can use a mix of cinnamon, nutmeg, and cloves in a pinch.
Can I add tofu or tempeh?
Yes, they can add extra protein and make the dish even heartier.
How do I tone down the heat?
Use less Scotch bonnet or remove the seeds before chopping.
Can kids eat this curry?
Yes, just adjust the spice level to suit their palate.
What other vegetables can I use?
Zucchini, eggplant, or cauliflower work great in this curry.
Conclusion
Caribbean Vegetable Curry is a deliciously spiced, nutrient-packed dish that brings the warmth and soul of Caribbean cooking to your kitchen. Perfect for weeknight dinners or entertaining guests, this one-pot wonder is easy to make, customizable, and sure to satisfy both vegans and non-vegans alike. Give it a try and enjoy a taste of the islands at home.
Print
Caribbean Vegetable Curry
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings
- Category: Main Dish
- Method: Simmering
- Cuisine: Caribbean
- Diet: Vegan
Description
A vibrant, fragrant and hearty Caribbean-style vegetable curry, simmered in creamy coconut milk with bold spices and colorful vegetables—perfect for a warming vegan meal.
Ingredients
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 scotch bonnet or habanero pepper, seeded and finely chopped (optional)
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp paprika
- 2 medium sweet potatoes, peeled and diced
- 2 carrots, sliced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 zucchini, chopped
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 lime, juiced
- Salt and pepper, to taste
- Fresh cilantro or parsley, chopped, for garnish
Instructions
- Heat oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes.
- Add garlic, ginger and scotch bonnet (if using), stirring for 1 minute until fragrant.
- Stir in curry powder, turmeric, cumin and paprika; cook 1‑2 minutes to bloom the spices.
- Add sweet potatoes, carrots and bell peppers. Stir to coat with spices.
- Pour in coconut milk and vegetable broth; bring to a simmer.
- Cover pot, reduce heat to low and simmer 15 minutes, stirring occasionally.
- Add zucchini and chickpeas; continue simmering 10 minutes or until all vegetables are tender.
- Season with lime juice, salt and pepper. Adjust to taste.
- Serve hot, garnished with fresh cilantro or parsley alongside rice, quinoa or flatbread.
Notes
- For extra heat, leave the seeds in the scotch bonnet.
- You can swap vegetables like butternut squash, peas or green beans.
- Make it gluten‑free by ensuring your curry powder has no added wheat fillers.
- Leftovers taste even better next day—store in the fridge for up to 4 days or freeze for 3 months.