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Caribbean Vegetable Curry

  • Author: simplemealsbykim
  • 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

  1. Heat oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes.
  2. Add garlic, ginger and scotch bonnet (if using), stirring for 1 minute until fragrant.
  3. Stir in curry powder, turmeric, cumin and paprika; cook 1‑2 minutes to bloom the spices.
  4. Add sweet potatoes, carrots and bell peppers. Stir to coat with spices.
  5. Pour in coconut milk and vegetable broth; bring to a simmer.
  6. Cover pot, reduce heat to low and simmer 15 minutes, stirring occasionally.
  7. Add zucchini and chickpeas; continue simmering 10 minutes or until all vegetables are tender.
  8. Season with lime juice, salt and pepper. Adjust to taste.
  9. 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.

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