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caribbean curry bowl homemade recipe

Caribbean Curry Bowl Homemade Recipe

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A Caribbean curry bowl homemade recipe brings the vibrant, aromatic flavors of the Caribbean islands directly to your kitchen. This Caribbean curry bowl homemade recipe combines tender vegetables, chickpeas or chicken, and fragrant Caribbean spices in a warm, satisfying bowl with coconut milk creaminess.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 can full-fat coconut milk, 13.5 oz
  • 1 large yellow onion, diced
  • 2 cups mixed-color bell peppers, chopped
  • 2 cups sweet potato, peeled and cubed
  • 1 can chickpeas, 15 oz, drained and rinsed
  • 2 tablespoons Caribbean or Jamaican curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 1 cup vegetable broth
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt, or to taste
  • 1/2 teaspoon black pepper
  • 1 whole Scotch bonnet pepper, optional
  • 1/4 cup fresh cilantro, chopped
  • 2 cups cooked rice, for serving

Instructions

  1. Dice the yellow onion into 1/4-inch pieces.
  2. Cut the bell peppers into 1-inch chunks, removing seeds and membranes completely.
  3. Peel and cut the sweet potatoes into 3/4-inch cubes.
  4. Mince the garlic cloves finely and grate or mince the fresh ginger.
  5. Drain and rinse the canned chickpeas under cold water.
  6. Measure curry powder, turmeric, and cumin into a small cup and stir together.
  7. Heat 2 tablespoons olive oil in a large pot over medium heat.
  8. Add diced onion and cook for 3 minutes, stirring occasionally until softened and fragrant.
  9. Stir in minced garlic and ginger, cooking for 1 minute while stirring constantly.
  10. Add the curry powder, turmeric, and cumin mixture.
  11. Stir continuously for 2 minutes to bloom the spices and unlock their aroma.
  12. Pour in 1 cup vegetable broth slowly while stirring to create a smooth spice paste.
  13. Add cubed sweet potatoes and stir well to coat them with the curry spice base.
  14. Pour in the coconut milk and stir thoroughly to create a creamy sauce.
  15. Bring the mixture to a gentle simmer, then reduce heat to medium-low.
  16. Add bell pepper chunks and drained chickpeas, stirring gently to distribute evenly.
  17. Add the whole Scotch bonnet pepper if using for authentic Caribbean heat.
  18. Simmer for 15 to 18 minutes, stirring occasionally, until the sweet potatoes are fork-tender but not falling apart.
  19. Remove the whole Scotch bonnet pepper with tongs if used.
  20. Squeeze in fresh lime juice and stir well.
  21. Taste and adjust salt in 1/4-teaspoon increments if needed.
  22. Add freshly cracked black pepper and stir gently.
  23. Remove from heat and let the curry rest for 5 minutes.
  24. Spoon cooked rice into serving bowls.
  25. Ladle the curry mixture generously over the rice.
  26. Garnish with fresh chopped cilantro.
  27. Serve hot with lime wedges on the side if desired.

Notes

Bloom the curry powder, turmeric, and cumin in oil for the deepest flavor. Use full-fat coconut milk for the creamiest sauce, and add lime juice only at the end so the curry tastes bright and balanced.

  • Author: Sabella Sachi
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Caribbean
  • Diet: Vegan

Nutrition

  • Serving Size: 1 bowl
  • Calories: 385
  • Sugar: 6g
  • Sodium: 650mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 8g
  • Protein: 12g
  • Cholesterol: 0mg

Find it online: https://www.weightlosshealthyrecipes.com/caribbean-curry-bowl-homemade-recipe/