Jamaican Vegetable Curry
This is a tasty dish I whipped up for my work week. Full of vibrant colourful vegetables, warm curry spice, ginger, garlic, rich coconut milk and freshly squeezed lime. For my veg I added sweet potato, bell peppers and snap peas. I tossed in a can of fava beans too. Spinach wilted in at the end is nice, but I always add that to a smaller portion of soup that I heat up, never to the whole pot unless it was going to be eaten all at once. I wouldn't hesitate to mix up the veg you use either. Zucchini, green beans, cauliflower, broccoli are all good options!
For my spice I used a store bought Jamaican Curry Powder. This is the brand I have at home right now, and it is good. I'm definitely not a curry expert, but I know Jamaican curries use a different blend of spices compared to Indian style curries, and it's definitely worth exploring if you haven't tried this style before. There isn't a full list of ingredients printed on the container, but the website says "it has all the spices you are looking for, such as turmeric, scotch bonnet and pimento". I didn't add extra heat to mine, because I find this has enough spice for me. However, it would be easy enough to add fresh chopped chili (I keep seeing scotch bonnet come up with Jamaican curries), or just add in some extra heat with a bit of sambal oelek, cayenne, or chili flakes.
I garnished my curry with fresh cilantro and scallions. Lime on the side for squeezing. A bit of rice or quinoa is nice on the side too. I was just stirring in a spoonful or two at a time into my curry as I ate.
Serves 4 - 6
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Hey! I'm Trisha