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Jump Up Vegetable Curry

Jump Up Vegetable Curry recipe image
This Jump Up Vegetable Curry is a hearty, plant-based masterpiece that blends Caribbean warmth with Indian spices. The dish features a robust base of onions, garlic, and ginger, spiced with allspice, cinnamon, and nutmeg for a complex, aromatic profile. Sturdy vegetables like potatoes and carrots simmer alongside sweet chunks of ripe plantain and corn, absorbing the savory tomato and coconut milk broth. Chickpeas add protein and texture, making this a complete meal in one pot. It is naturally vegan and perfect for cozy weeknight dinners or potlucks. Serve it steaming hot over fluffy rice or couscous for a satisfying, comforting experience that brings the flavors of the islands to your table.
Cooking Method: ,
Cuisine: ,
Courses:
Difficulty: Intermediate
Calories: 350
Dietary: Vegan
Description
This Jump Up Vegetable Curry is a hearty, plant-based masterpiece that blends Caribbean warmth with Indian spices. The dish features a robust base of onions, garlic, and ginger, spiced with allspice, cinnamon, and nutmeg for a complex, aromatic profile. Sturdy vegetables like potatoes and carrots simmer alongside sweet chunks of ripe plantain and corn, absorbing the savory tomato and coconut milk broth. Chickpeas add protein and texture, making this a complete meal in one pot. It is naturally vegan and perfect for cozy weeknight dinners or potlucks. Serve it steaming hot over fluffy rice or couscous for a satisfying, comforting experience that brings the flavors of the islands to your table.
Directions
  1. 1
    Heat the vegetable oil in a large deep skillet or Dutch oven over medium heat.
  2. 2
    Add the garlic, ginger, and hot pepper; sauté for 30 seconds until fragrant.
  3. 3
    Stir in the curry powder, allspice, cinnamon, and nutmeg; cook for 30 seconds more to toast the spices.
  4. 4
    Add the chopped onion and pureed tomatoes; bring the mixture to a boil.
  5. 5
    Add the potatoes and sweet potatoes; cover and cook for 10 minutes.
  6. 6
    Add the carrots, corn, and plantain chunks; stir to combine.
  7. 7
    Cook for 15 minutes, stirring occasionally.
  8. 8
    Pour in the coconut milk and add the drained chickpeas.
  9. 9
    Cover and simmer gently for 10 minutes, or until all vegetables are tender.
  10. 10
    Season with salt and pepper to taste.
  11. 11
    Sprinkle with fresh coriander and serve warm over steamed rice or couscous.

Nutrition Facts

Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 15g24%
Saturated Fat 10g50%
Sodium 450mg19%
Total Carbohydrate 45g15%
Dietary Fiber 8g32%
Sugars 10g
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/jump-up-vegetable-curry/