Caribbean Curry

Ingredients

Cooked rice

for serving

Salt

to taste

Pepper

to taste

Lime juice

2 tablespoons

Fresh cilantro

1/4 cup, chopped

Tomatoes

2 medium, diced

Bell pepper

1 medium, diced

Carrots

2 medium, sliced

Potatoes

2 medium, cubed

Chicken, beef, or seafood

1 pound, cut into bite-sized pieces

Coconut milk

1 can (14 oz)

Scotch bonnet pepper

1, minced (adjust to taste)

Ginger

1 inch, grated

Garlic

3 cloves, minced

Onion

1 large, chopped

Curry powder

2 tablespoons

Vegetable oil

2 tablespoons

Instructions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the chopped onion and sauté for about 3 minutes until translucent.
3. Stir in the minced garlic, grated ginger, and minced Scotch bonnet pepper. Sauté until fragrant, about 1-2 minutes.
4. Add the curry powder and cook for another minute to toast the spices, enhancing their aromatic qualities.
5. Introduce the diced meat or seafood to the pot, cooking until browned on all sides, about 5-7 minutes.
6. Pour in the coconut milk and bring the mixture to a gentle simmer.
7. Add the cubed potatoes, sliced carrots, diced bell pepper, and diced tomatoes. Stir well to combine all ingredients.
8. 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.
9. Once cooked, stir in the chopped cilantro and lime juice. Season with salt and pepper to taste.
10. Serve the Caribbean curry hot over a bed of cooked rice and enjoy the burst of flavors!