Caribbean food, essentially, is a kaleidoscope of delicious flavors that met to become something new and amazing. If you’ve never immersed yourself in the wonders of this region, you have to start with this recipe. This Caribbean style vegetable stew is AHMAZZING! I’d say its got the touch of Southern Indian and Bengali touch from the mustard, and the locals bring in the fried plantain element to this with toasted coconut. It’s a riot of flavors. Get cooking!
Caribbean food has global influences, combined with indigenous ingredients and techniques. It’s played a paramount role in defining the evolution of the modern Caribbean cuisine we know and love today. From soups and stews to desserts, many of the region’s signature staples surprisingly trace their beginnings back to the European and Asian countries where they originated. These global influences, combined with indigenous Caribbean ingredients and techniques, have played a paramount role in defining the evolution of the modern Caribbean cuisine we know and love today.
Thousands of indentured workers were brought to Jamaica in the 19th century by their British colonial overlords. Indian flavors really work to tie everything together for Jamaican cuisine by introducing a love of strong and well-treated spices to the Jamaican palate. The result is a host of unique and delicious Caribbean curry dishes that use traditional Asian recipes combined with a variety of clever island flavors like, for example: coconut milk and cumin.
Indian migrants are also responsible for the popularity of roti, the delicious flatbread that you’ll find wrapped around all kinds of other Caribbean goodies!I
Caribbean food, essentially, is a kaleidoscope of delicious flavors that met to become something new and amazing. If you’ve never immersed yourself in the wonders of this region, you have to start with this Caribbean style vegetable stew . I’d say its got the touch of South Indian flavor with a Bengali touch from the mustard, and they bring in the fried plantain element to this with toasted coconut. It’s a riot of flavor. Get cooking!
Caribbean style vegetable stew
This curry is heavily inspired by South Indian flavors and a touch of Bengali cuisine with the mustard seeds. The best part about it is, it comes together in 15 minutes. The prep takes another 15 minutes and it is out of the world delicious and you’ll be transported to the islands with one bite.
You can add any sturdy vegetables to this, just make sure not to over cook them and please use fresh spices and not spice powder. With such small amount of ingredients, try not to skip any of it. The fried plantains in my opinion are a must for that slight touch of creamy sweetness. I absolutely love to serve it with wild rice and a generous sprinkle of toasted coconut and cashews.
Try this Caribbean style vegetable curry and you’ll be happy you found a curry a little different from the norm.
- 1 tbsp black pepper
- 1½ tsp cumin seeds
- 1 tbsp coriander seeds
- 4 red chilies
- 1 tbsp brown mustard seeds
- ¼ tsp turmeric powder
- 1 tbsp olive oil
- 1 scotch bonnet chili, desseded or leave seeds, finely chopped
- ½ onion finely chopped
- 4 large garlic+ ½ inch ginger paste
- Greeen beans 2 cups, trimmed and halved
- broccolini - 2 sliced into long pieces
- Red bell pepper - sliced lengthwise
- 1 cup vegetable stock
- 1 8oz can coconut milk with cream
- 1 inch jaggery or 1 tbsp brown sugar or coconut sugar
- 1 tsp Salt
- 1 tomato sliced lenthwise
- 1 cup black bean, drained and rinsed
- Toasted Cashews
- toasted coconut
- cilantro
- Fried plantains(a must)
- Take a pan, roast the black pepper, cumin seeds, coriander seeds, brown mustard seeds and red chilies until it is lightly toasted and you smell the spices. Grind it to a powder with turmeric and set aside.
- In the same pan, add the olive oil. Fry the scotch bonnet pepper, add the onion, ginger garlic paste and saute until is softened. Add the green beans, saute with ¼ cup of vegetable stock, cover and cook for 2 minutes. Then add the broccolini and bell pepper. Toss in the powdered spices. Add all of the stock and cover and cook for 3 minutes. Then add the coconut milk along with the tomatoes, black beans and let it boil for 5 minutes.
- Turn off the heat. Toss in the cashews, coconut and cilantro. This is perfect with some herbed rice, and fried plantains.
If you make this Caribbean style Vegetable stew, make sure to rate the recipe and tag me social media at #foodfashionparty.
*Please do tag me on Instagram @foodfashionparty if you make this, using the hashtag #foodfashionparty. Check out my book MASALA AND MEATBALLS.
Stay in touch for more delicious food on Instagram and Pinterest. Follow on Snapchat (@ashfoodfashion) for daily doses of food.**
