Jamaican Vegan Cauliflower Curry Recipe
This Jamaican Vegan Cauliflower Curry is a flavorful and hearty dish, perfect for a meatless dinner or those following the Daniel Fast. The rich spices and creamy coconut milk bring the vibrant flavors of Jamaica right to your kitchen.
Ingredients:
- 1 head of cauliflower, cut into florets
- 1 can of chickpeas, drained and rinsed
- 1 can of coconut milk
- 1/2 cup vegetable broth
- 1 red onion, finely chopped
- 1 orange bell pepper, sliced
- 1 tablespoon garlic, minced
- 1 carrot, chopped
- 1 white potato, diced
- 1 tomato, diced
- 1 tablespoon Jamaican curry powder
- 1 sprig fresh thyme
- 1 teaspoon ground allspice
- 1 teaspoon Adobo seasoning
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- A dash of olive oil for sautéing
Instructions:
- Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Add the onion, garlic, bell pepper, and tomato. Cook until the vegetables soften and release a wonderful aroma. - Add the Spices:
Stir in the Jamaican curry powder and thyme. Let the spices cook for about a minute to release their flavors. - Add Coconut Milk and Broth:
Pour in the coconut milk and vegetable broth. Bring the mixture to a gentle simmer. - Mix in Vegetables and Chickpeas:
Add the cauliflower, potatoes, carrots, and chickpeas. Stir everything together until well combined. - Season:
Add salt, pepper, Adobo seasoning, smoked paprika, and allspice. Stir and let the curry simmer for a few more minutes until the vegetables are tender. - Serve:
Spoon the curry into bowls and serve it over rice or quinoa. Garnish with fresh cilantro for extra flavor.
Tips:
- If you prefer a thicker curry, blend a few pieces of the cauliflower into the sauce using a hand blender.
Enjoy this delicious Vegan Cauliflower Curry with its bold Jamaican flavors, perfect for a quick and satisfying meal!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
