Curry Vegetables

Name: Curry Vegetables
Cuisine: Caribbean
Ingredients: 6 Tbsp. virgin coconut oil, divided; 6 cups 1" pieces mixed vegetables (such as zucchini, carrots, cauliflower, eggplant, okra, and/or mushrooms); Kosher salt, freshly ground pepper; 1 2" piece turmeric, peeled, finely grated, or ½ tsp. ground turmeric; 2 Tbsp. curry powder (preferably Chief or Lalah’s); 2 tsp. ground coriander; 1 medium onion, finely chopped; 2 garlic cloves, thinly sliced; 1 2" piece ginger, peeled, finely grated; 1 habanero chile, Fresno chile, or jalapeño, finely chopped; 1 13.5-oz. can full-fat unsweetened coconut milk (preferably Native Forest); 1½ cups low-sodium vegetable broth; 1 Tbsp. plus 1½ tsp. honey; 1 15-oz. can green pigeon peas or other canned or frozen green peas, rinsed; Small handful of chopped cilantro; Juice of ½ lime (optional); Roti or steamed white rice (for serving)

Instructions

Use whatever produce you want in this recipe for curry vegetables from chef Rawlston Williams. The combination of intense curry powder, turmeric, and rich coconut milk will make any mix of vegetables taste delicious.

Updated at: Wed, 26 Mar 2025 12:16:17 GMT