Vegan Caribbean Curry

I really like Caribbean food and enjoy cooking it even more so. There are so many influences from other countries, such as India and the Orient, hence the soy sauce and spices in this dish.

I have created a delicious Caribbean curry that is suitable for vegans too. Oh and don’t be too worried by the amount of coriander and cumin powder in the recipe, trust me it really works!

What’s In It?

2 medium Sweet Potatoes (peeled and cut into chunks)
2 medium Carrots (peeled and cut into thick slices)
400g can of Mixed Beans (e.g. red kidney beans, bortolli beans, black eyed beans)
1 tbsp Coriander Powder
1 tbsp Cumin Powder
1 tbsp All Purpose Seasoning
1 1/2 tsp Paprika
1/2 tsp Chilli Powder
2 tsp Fresh Thyme Leaves
2 tbsp Coconut Oil
1 tbsp Light soy Sauce
1 tbsp Light Muscovado Sugar
Juice of 1/2 a Lemon
300ml Vegetable Stock

How Do I Make It?

Put the carrot and sweet potato into a large mixing bowl and stir together with the drained mixed beans.

Add the coriander, cumin, paprika, all purpose seasoning, chilli powder, fresh thyme leaves, light soy sauce and lemon juice and mix well.

Cover the bowl and leave in the fridge to marinade for a minimum of two hours, or ideally overnight.

Heat the coconut oil in a large frying pan over a medium heat for 1 minute.

Reduce the heat and add the Muscovado sugar to the oil. Stir continuously for two minutes, until the sugar has completely melted and turned a lighter colour. This is the most crucial part as you don’t want the sugar to burn, so just keep mixing!

Add the marinated vegetable mixture to the pan and pour over the vegetable stock.

Mix well and cook over a medium heat for approximately 20 minutes, or until the vegetables have softened.

Serve with rice and a vegan coleslaw.

Art of Healthy Living’s Top Tip – This curry gets better after a couple of days. Keep it in the fridge and reheat as and when you fancy it. Serve in a bowl with a big dollop of sour cream (soy yogurt for vegans) and snuggle up on the sofa armed with just a spoon, a blanket and a book. Literally the hygge dream!

Anupreet Attridge is a married mum of two who has a passion for fusion cooking and is a self-confessed beauty junkie. She currently teaches Indian Cookery and is also writing her own cookbook. She draws her inspiration from various styles and cultures and focuses on using unprocessed, organic and unrefined ingredients.