Caribbean Vegetarian Curry Recipes

VEGAN POTATO CURRY RECIPE

Steps:

• Heat oil in a large saucepan, add onion and saute until soft, about 4 minutes. Add garlic, green onions and ginger stirring for 1 minute.
• Add turmeric, cumin, coriander, thyme and cook until fragrant, stirring constantly. Add tomato, potato, carrots, chickpeas, coconut milk, water.
• Cover saucepan and bring to boil. Reduce to a simmer and cook for 30 minutes until thickened (I also mash some of the potatoes).
• Stir in peas, salt, pepper, and allspice. Remove from heat. Delicious served with salad, brown rice, quinoa or gluten-free tortilla.

JAMAICAN BLACK-EYED PEA CURRY

Steps:

• Heat a pot over medium heat, and add the oil, onion, and garlic. Sauté until the onion is soft, about 5-7 minutes.
• Add the scotch bonnet or habanero peppers, thyme, curry powder, black pepper, and 1 teaspoon of salt. Stir to coat everything in curry powder and let cook about 30 seconds. Add the potatoes and sauté for 1 minute. Then add the black-eyed peas and water. Partially cover, bring to a simmer and let cook until the potatoes are just fork tender, about 12-15 minutes.
• Add the coconut milk and continue to simmer with the lid off for 15 minutes to reduce and meld the flavors. Turn off the heat and add the lime juice. Taste and add salt to taste.

VEGAN CARIBBEAN PLANTAIN CURRY

Steps:

• Grab a sturdy non stick casserole pot/dutch pot/large skillet and melt the coconut oil on low-medium heat.
• Saute the scallion, onion and garlic until soft and translucent.
• Once the onions and so fourth are sauteed, add the bell peppers and ginger and cook for roughly 5 minutes until the peppers have become soft.
• Add thyme, chopped tomatoes, coriander, pimento berries, black pepper and curry powder.
• Stir all of the spices into the vegetables for about 2 minutes until they become fragrant.
• Add the kidney beans, sweet potato and plantain (only add the plantain now if it is firm, not over ripe) along with the scotch bonnet, coconut milk and water.
• Bring the pot to a rolling boil, cover with a lid, reduce the heat to medium/low and simmer for about 25 minutes.
• Carefully fold in the spinach 5 minutes before the given cooking time and sprinkle in the pink salt
• If your plantain is soft and over ripe it's best to add them 5-10 minutes before the curry is ready or else they will turn to mush.

20 BEST JAMAICAN VEGETARIAN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Jamaican recipe in 30 minutes or less!

CARIBBEAN VEGETARIAN CURRY

Steps:

• Cook rice according to package directions.
• As rice cooks refrigerate cooked eggs for later use.
• Cut bananas in half lengthwise, then in half crosswise, making 12 pieces total.
• Heat a large skillet over medium heat.
• Melt half the butter (reserve remainder).
• Sauté bananas until lightly browned on both sides for about 4 minutes.
• Set bananas aside in a covered dish and hold warm.
• Melt remaining butter over medium heat.
• Sauté onion, apple and garlic until tender (about 4 minutes).
• Stir in curry, lemon peel, ginger, coriander, turmeric and red pepper flakes and toss until evenly coated.
• Add black-eyed peas, kidney beans, vegetable stock and raisins.
• Cover and simmer for 5 minutes, until thoroughly heated.
• Remove from heat.
• Stir in yogurt until well mixed.
• Place cooked rice on a serving platter.
• Arrange reserved banana pieces on platter.
• Spoon bean mixture over top.
• Garnish with egg wedges, radish, green onion, cilantro and peanuts.
• Serve immediately.