Caribbean Curry Recipe Vegan: Easy & Delicious Guide

If you’ve ever craved the bold and vibrant flavors of the Caribbean but want to keep your meal plant-based, this Caribbean curry vegan recipe is exactly what you need. Bursting with aromatic spices, creamy coconut milk, and hearty vegetables, this dish brings the warmth and soul of island cooking right to your kitchen.

Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your rotation, this recipe offers a delicious, nutritious, and satisfying option.

This Caribbean curry is not only easy to make but also incredibly versatile. It’s perfect for weeknight dinners or batch cooking for the week ahead.

Plus, the combination of spices and fresh ingredients provides a feast for your taste buds while keeping things wholesome and healthy. Get ready to enjoy a comforting, fragrant meal that celebrates the best of Caribbean cuisine – all without any animal products!

Why You’ll Love This Recipe

This vegan Caribbean curry is a crowd-pleaser for many reasons. First, it’s incredibly flavorful thanks to the blend of traditional Caribbean spices like allspice, turmeric, and scotch bonnet pepper.

You’ll love how the spices meld with creamy coconut milk to create a rich, comforting sauce.

Additionally, it’s packed with nutrient-dense vegetables such as sweet potatoes, bell peppers, and chickpeas, offering a hearty texture and plenty of fiber and protein. This recipe is naturally gluten-free and free from common allergens, making it accessible to many dietary needs.

Finally, it’s simple to prepare with straightforward steps, perfect for both beginners and experienced cooks. Plus, it stores well, so you can enjoy leftovers or meal prep with ease!

Ingredients

• 2 tablespoons coconut oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 scotch bonnet pepper, seeded and finely chopped (optional for heat)
• 1 tablespoon curry powder (preferably Caribbean style)
• 1 teaspoon ground turmeric
• 1 teaspoon ground allspice
• 1 teaspoon ground cumin
• 2 medium sweet potatoes, peeled and cubed
• 1 red bell pepper, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk (full fat for creaminess)
• 2 cups vegetable broth
• 1 cup diced tomatoes (fresh or canned)
• 2 teaspoons soy sauce or tamari (for umami)
• 1 tablespoon brown sugar or coconut sugar
• Salt and black pepper to taste
• Fresh cilantro or parsley for garnish
• Juice of 1 lime

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or spatula
• Measuring spoons and cups
• Can opener
• Grater or microplane (for ginger)
• Serving bowls

Instructions

1. Heat the coconut oil in your large pot over medium heat until melted and shimmering.
2. Add the diced onion and sauté for about 5 minutes until translucent and fragrant.
3. Stir in the minced garlic, grated ginger, and scotch bonnet pepper (if using). Cook for another 1-2 minutes, stirring constantly to prevent burning.
4. Add the curry powder, turmeric, allspice, and cumin. Toast the spices for 1 minute to release their aroma, stirring continuously.
5. Add the cubed sweet potatoes, chopped bell pepper, and chickpeas to the pot. Stir well to coat the vegetables in the spices.
6. Pour in the coconut milk, vegetable broth, and diced tomatoes. Stir to combine all ingredients.
7. Add the soy sauce and brown sugar. Season with salt and pepper to taste.
8. Bring the curry to a gentle boil, then reduce the heat to low and cover. Let it simmer for 25-30 minutes, or until the sweet potatoes are tender and the sauce has thickened slightly.
9. Once cooked, stir in the fresh lime juice for a burst of brightness. Adjust seasoning if needed.
10. Serve hot, garnished with chopped cilantro or parsley. Enjoy with rice, roti, or your favorite side!

Tips & Variations

For a milder curry, omit the scotch bonnet pepper or substitute with a small amount of bell pepper.

Feel free to swap out sweet potatoes for butternut squash or add other vegetables like spinach, okra, or carrots depending on what you have on hand. For extra protein, toss in some cubed tofu or tempeh before simmering.

If you want a thicker curry, mash a few sweet potato cubes against the side of the pot and stir them in. For a thinner sauce, add more vegetable broth as needed.

Leftovers taste even better the next day, so consider making a double batch for meal prep. This recipe also freezes well for up to 3 months.

Nutrition Facts

Serving Suggestions

This Caribbean vegan curry is fantastic served over fluffy white or brown rice. You can also pair it with traditional Caribbean sides such as Calypso Rice or enjoy it with warm roti or flatbread for scooping up the delicious sauce.

For a vibrant, fresh contrast, serve with a side salad of crisp greens, mango salsa, or pickled vegetables like in Maple Bourbon Pickles. You might also love pairing it with a light, refreshing drink such as a Huckleberry Margarita to complete the tropical vibe.

Conclusion

This vegan Caribbean curry recipe offers a wonderful way to enjoy the bold flavors of the islands while keeping your meal plant-based, nutritious, and satisfying. The combination of warm spices, creamy coconut milk, and hearty vegetables makes it a comforting dish that’s perfect for any occasion.

Whether you’re cooking for family, hosting friends, or simply enjoying a cozy night in, this curry brings color, flavor, and health to your table.

Don’t hesitate to experiment with different vegetables, spice levels, and accompaniments to make this recipe your own. For more creative and flavorful plant-based meals, check out our Lemon Ricotta Pasta With Arugula Recipe and the tasty Lion’S Mane Mushroom Crumble Recipes.

Happy cooking and enjoy your delicious Caribbean feast!

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