Teresa's Recipes
Caribbean Curry
Experience the vibrant flavors of the Caribbean with this aromatic curry that blends tender meat or seafood with a colorful medley of fresh vegetables and rich coconut milk. Enhanced with exotic spices and a kick of Scotch bonnet pepper, this dish is sure to transport your taste buds to the sun-soaked islands. Traditionally, Caribbean curry has roots in Indian cooking, brought over by indentured laborers, and has since evolved into a beloved staple across the Caribbean islands, showcasing local ingredients and culinary traditions.
Ingredients
- for serving Cooked rice
- to taste Salt
- to taste Pepper
- 2 tablespoons Lime juice
- 1/4 cup, chopped Fresh cilantro
- 2 medium, diced Tomatoes
- 1 medium, diced Bell pepper
- 2 medium, sliced Carrots
- 2 medium, cubed Potatoes
- 1 pound, cut into bite-sized pieces Chicken, beef, or seafood
- 1 can (14 oz) Coconut milk
- 1, minced (adjust to taste) Scotch bonnet pepper
- 1 inch, grated Ginger
- 3 cloves, minced Garlic
- 1 large, chopped Onion
- 2 tablespoons Curry powder
- 2 tablespoons Vegetable oil
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 25g
- Carbs: 40g
- Protein: 25g
- Sodium: 600mg
- Sugar: 5g
Instructions
- In a large pot, heat the vegetable oil over medium heat.
- Add the chopped onion and sauté for about 3 minutes until translucent.
- Stir in the minced garlic, grated ginger, and minced Scotch bonnet pepper. Sauté until fragrant, about 1-2 minutes.
- Add the curry powder and cook for another minute to toast the spices, enhancing their aromatic qualities.
- Introduce the diced meat or seafood to the pot, cooking until browned on all sides, about 5-7 minutes.
- Pour in the coconut milk and bring the mixture to a gentle simmer.
- Add the cubed potatoes, sliced carrots, diced bell pepper, and diced tomatoes. Stir well to combine all ingredients.
- Cover the pot and let the curry simmer for about 30 minutes, or until the meat or seafood is cooked through and the vegetables are tender.
- Once cooked, stir in the chopped cilantro and lime juice. Season with salt and pepper to taste.
- Serve the Caribbean curry hot over a bed of cooked rice and enjoy the burst of flavors!
Tips
- For a vegetarian option, substitute the meat with chickpeas or tofu.
- Adjust the amount of Scotch bonnet pepper according to your spice tolerance. You can remove the seeds for less heat.
- This curry can be made ahead of time as the flavors deepen when stored overnight in the refrigerator.