Caribbean Vegetable Curry with Brown Rice and Fried Dumplings
D
Ann
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1 meal
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Welcome to Caribbean Vegetable Curry night! This vibrant, healthy meal, featuring sweet potato, bell pepper, and callaloo, takes about an hour. No need to preheat anything or marinate! While the brown rice simmers with the vegetable broth, sauté your aromatics: onion, garlic, and ginger. Infuse the veggies with Caribbean flavors like curry powder, cumin, and a *touch* of Scotch bonnet. Finish with coconut milk, lime juice, and golden fried dumplings. Dinner is served!
Fresh Produce & Herbs
- 1 whole onion
- 1 pepper Scotch bonnet
- 1 large sweet potato
- 1 bell pepper bell pepper
- 1 zucchini zucchini
- 1 cup callaloo or spinach
- 1 lime lime
- 2 scallions scallions
Seasonings & Spices
- 2 cloves garlic
- 1 inch ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- none Salt
Pantry Items
- 1 cup brown rice
- 2 cups vegetable broth
- 1 can coconut milk
- 2 tablespoons coconut oil
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup water
- none vegetable oil
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