Bahamian Veggie Curry
Bahamian cuisine is influenced by African, European, and Caribbean flavors, making it a unique fusion of tastes and spices.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 19.
Ingredients
- 2 teaspoon Coconut oil
- 1 medium-sized Onion
- 3 clove Garlic cloves
- 1 teaspoon Ginger
- 2 tablespoon Curry powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 2 medium-sized Potatoes
- 2 medium-sized Carrots
- 1 medium-sized Bell pepper
- 1 cup Cauliflower florets
- 1 cup Coconut milk
- 1 cup Vegetable broth
- 1 can Chickpeas
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoon Fresh cilantro
- to taste for serving Lime wedges
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add chopped onions, minced garlic, and grated ginger. Sauté until onions are translucent.
- Add curry powder, turmeric powder, cumin powder, and coriander powder. Stir well to coat the onions.
- Add diced potatoes, sliced carrots, bell pepper, and cauliflower florets. Stir to combine.
- Pour in coconut milk and vegetable broth. Bring to a simmer and cook until the vegetables are tender.
- Add chickpeas, salt, and black pepper. Stir and simmer for another 5 minutes.
- Remove from heat and let it rest for 5 minutes.
- Serve the Bahamian Veggie Curry over steamed rice or with naan bread.
- Garnish with fresh cilantro and lime wedges.
- Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 52g18%
- Sugars 10g
- Protein 9g18%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.