Caribbean Vegetarian Curry
Immerse yourself in the vibrant flavors of the tropics with this Caribbean Vegetarian Curry, a hearty and wholesome plant-based recipe perfect for weeknight dinners or meal prepping. Fragrant curry powder, allspice, and turmeric lend depth to a creamy coconut milk base that’s studded with colorful veggies like sweet potatoes, zucchini, and red bell peppers, alongside protein-packed chickpeas. A hint of Scotch bonnet pepper adds optional island-style heat, while fresh thyme, grated ginger, and garlic infuse every bite with authentic tropical warmth. Ready in just an hour, this one-pot curry is as simple as it is satisfying. Serve it over steamed rice or with warm flatbread, and garnish with fresh cilantro and a squeeze of lime for a perfect finish. Enjoy a comforting dish that’s gluten-free, dairy-free, and bursting with Caribbean flair!
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 Scotch bonnet pepper, finely chopped (optional)
- 2 tablespoons Curry powder
- 0.5 teaspoon Allspice powder
- 0.5 teaspoon Turmeric powder
- 2 medium Carrots, peeled and sliced into rounds
- 1 large Sweet potato, peeled and cubed
- 1 medium Red bell pepper, sliced
- 1 medium Zucchini, sliced into rounds
- 1 15-ounce can Chickpeas, drained and rinsed
- 1 13.5-ounce can Canned coconut milk
- 1 cup Vegetable broth
- 3 Fresh thyme sprigs
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 4 Lime wedges (for serving)
Instructions
Heat the coconut oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, grated ginger, and optional chopped Scotch bonnet pepper. Cook for 1-2 minutes until fragrant.
Sprinkle in the curry powder, allspice, and turmeric. Stir continuously for about 30 seconds to toast the spices.
Add the carrots, sweet potato, red bell pepper, zucchini, and chickpeas to the pot. Stir well to coat the vegetables in the spice mixture.
Pour in the coconut milk and vegetable broth. Stir to combine.
Add the thyme sprigs, bay leaf, salt, and black pepper. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let the curry simmer for 25-30 minutes, stirring occasionally, until the vegetables are tender.
Remove the thyme sprigs and bay leaf before serving.
Taste and adjust seasoning with more salt or black pepper, if needed.
Serve hot, garnished with fresh cilantro and lime wedges on the side. Pair with steamed rice, roti, or flatbread for a complete meal.
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 23.1 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2180 mg | 95% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 14.9 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1205 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
