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Caribbean Vegetable Curry

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Adjust Servings:
Curry sauce
1 medium-sized Onion
1/2 pcs Paprika green
3 cloves of Garlic
5 cm long Ginger
1 tbsp Curry powder
2 tsp Turmeric powder
3 tbsp Peanut toasted
400 ml Coconut milk
125 ml Vegetable stock
1 tsp Tamarind concentrate or lime juice
to taste Salt
to taste Grounded black pepper
1 pcs Aubergine/Eggplant
1 pcs Zucchini
250 g Cabbage
150 g Cherry tomatoes
250 g Green bean
1/2 bundle Basil leaves
1/2 bundle Coriander leaves

Caribbean Vegetable Curry

  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
  • 50 min
  • Serves 6
  • Medium


  • Curry sauce

  • Vegetables



The term “curry” refers to sauce-based Indian and Thai dishes. It contains various ingredients – vegetables, poultry, meat or seafood. Different spices are also used to make curry dishes particularly fragrant and spicy. In India, spices are first toasted alone and then ground together; in Thailand, curries are made from fresh leaves, chili peppers and roots.

Curry was introduced to the Caribbean region from the English and Indian during the colonial period. With abundance of spices in their cuisine, the Thai loved this dish. Though their way of making it is slightly easier than the Indian one: they prefer to use a prepared spice mix, “curry powder”.

Barbara Weissbacher (www.barbaraskueche.at), one of my favorite chefs, who every year spends a few months on the Caribbean with her husband, was the first to introduce curry to Vienna.

I learned to make curry at her seminar, and now I often make it for my family, because easy recipes always result in something incredible! So, let’s start with a vegetable curry in a vegetable season.

You must try this delicious, healthy and extraordinary dish!

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20 min

prepare curry sauce

Cut the onion and paprika into small cubes. Peel and finely chop the garlic and ginger.
Cover the peanuts with the vegetable stock and blend in a food processor until coarse.
In vegetable oil, ghee or coconut oil, cook the onion until transparent, add the paprika, ginger and garlic. Cook until tender and fragrant.
Remove from the heat (to keep the spices from burning), add curry and turmeric powder, stir for 30 sec. Return to the heat , add coconut milk and peanut stock, combine. Bring to a boil, then reduce to simmer and cook for about 10 min.
Remove from the heat, add salt, pepper, tamarind concentrate/lime juice to your taste. The curry sauce is done! Now use it for making different kinds of curry.

20 min

prepare vegetables

Cut the aubergines into finger thick strips (4-6 cm long),sprinkle with salt and let the juices drain for 30 min. Then rinse and pat dry with paper towels.
Coarsely cut the cabbage, cut the zucchini into finger thick strips (4 cm long), and paprika into 1-1.5 cm wide strips.
Don’t cut the cherry tomatoes – we well use them whole.
Blanche the green beans in boiling water for 1 min. Then rinse with cold water to save the color and cut into 4-5 cm long pieces.
Cook the aubergines, zucchini, paprika and tomatoes over high heat in a small amount of oil until golden brown.

10 min

assemble and serve

Transfer all the vegetables into a pot and pour the curry over. Cook for 5 min. Be sure not to overcook – the vegetables shouldn’t be too soft.
Season with salt and pepper to taste.
Remove from heat and let sit for 1-2 min.
Top with basil and/or coriander leaves. Serve with rice, dumplings or boiled potatoes.

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