Caribbean Vegetable Curry
This is the perfect thing to make if you’re looking for something that’s full of a variety of different vegetables. It has about 10 different plants in it! The dish also has a good quantity of fibre in it thanks to the chickpeas. It’s great served with rice or roti, or it’s perfect served as is too!
Jump to recipeThis is the perfect thing to make if you’re looking for something that’s full of a variety of different vegetables. It has about 10 different plants in it! The dish also has a good quantity of fibre in it thanks to the chickpeas. It’s great served with rice or roti, or it’s perfect served as is too!
What ingredients do you need for this dish (includes possible substitutions)?
Cumin seeds: essential to the recipe!
Onion: brown, red or shallots will work here!
Spring onion: contributes to the base flavour of the dish.
Thyme: thyme is key here!
Green seasoning: green seasoning is a very common ingredient in Trinidadian cooking, here’s my recipe if you need it!
Garlic: lots and lots of garlic needed!
Scotch bonnet: scotch bonnet is really aromatic so adds to the overall flavour and heat of the dish, add as much as you want!
West Indian curry powder: my favourite brand is Chief for curry powder.
Chickpeas: I used the canned variety here for ease!
Sweet potato: adds a gentle sweetness to the dish!
Spinach: optional but I like the extra veg it provides.
Coriander: adds the final freshness to the dish!
Pepper sauce: optional!
What to serve this with?
There's quite a lot of carbohydrate in this meal already (from the chickpeas and sweet potato), so it's pretty filling eaten by itself! It's also of course delicious with some white rice or roti...
FAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.
Can this be frozen?
Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.
If you’re looking for another dish, be sure to try out these recipes:
Caribbean Vegetable Curry
This is the perfect thing to make if you’re looking for something that’s full of a variety of different vegetables. It has about 10 different plants in it! The dish also has a good quantity of fibre in it thanks to the chickpeas. It’s great served with rice or roti, or it’s perfect served as is too!
Ingredients
- 1/2 tsp cumin seeds
- 1 onion, sliced
- 2 spring onion, chopped
- 10g thyme
- 1 tbsp green seasoning
- 6 garlic cloves, finely chopped
- 1-2 tsp chopped scotch bonnet (or as much as you want)
- 2 tbsp West Indian curry powder
- 2 400g can chickpeas (about 480g drained weight), drained
- 300g sweet potato, peeled and finely chopped
- 50g spinach
- 2 tbsp chopped coriander
- 1 tsp pepper sauce (optional)
- Oil, salt
Method
- In a large frying pan over a medium heat, add 1-2 tbsp of oil. Once hot, add the cumin seeds and cook for about 1-2 minutes, until they’re fragrant and toasted.
- Add the onion, spring onion, thyme, green seasoning and a good pinch of salt. Cook until softened, about 5-8 minutes.
- Add the garlic, scotch bonnet and curry powder. Cook for 2 minutes, stir often.
- Add the chickpeas, sweet potato and enough boiling water to cover the potato. Bring to a simmer and cook until the potatoes are tender, about 10 minutes.
- Using a potato masher or hand held blender, mash about 1/4 of the chickpeas and potatoes. This step is optional but I like the added creaminess it gives!
- Stir in the spinach and cook until wilted.
- And the chopped coriander and pepper sauce (if using). And that’s it!
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