Jamaican vegan curry | VegNews
The use of the milder Jamaican curry variety gives this dish from the Caribbean restaurant Williamsburg subtle notes of allspice and turmeric. Kokomo. Use any variety of veggies, but heartier veggies like carrots and broccoli taste best in this golden curry.
What you need:
1 tablespoon of oil
2 shallots, finely chopped
2 cloves of garlic, finely chopped
2 sprigs of fresh thyme, finely chopped
¼ cup Jamaican curry powder
1 liter of vegetable broth
2 cans of coconut milk
½ teaspoon of salt
¼ teaspoon black pepper
2 cups mixed chopped vegetables (such as carrots and broccoli)
2 cups of cooked rice
What you are doing:
- In a large Dutch saucepan, warm oil over medium heat. Add shallots, garlic and thyme and cook for 2 minutes.
- Add curry powder and cook for another 2 minutes, lightly toasting the mixture. Add the broth and bring to a boil, then bring to a boil. Once the mixture is reduced and halved, about 1 hour, add coconut milk and vegetables and stir to combine. Cook until the vegetables are tender.
- Remove from heat and stir in salt and pepper. Divide the rice between 4 bowls and top with curry.