Caribbean cooking reflects the culinary traditions of the many nationalities who have settled in the islands. Indian migrants brought exotic spice mixtures, curries and chutneys which lead to curries being an integral part of Caribbean cooking, particularly in Trinidad and Jamaica. Caribbean curry powders are generally milder than Indian ones and the spice blends may vary slightly from the original recipes.
The main Caribbean spice used in this recipe is Dunn’s River, available from supermarkets, which is a mix of Coriander, Turmeric, Cumin, Chilli, Fenugreek, salt, garlic, fennel, pepper and ginger.
Ingredients:
1 tablespoon coconut oil
2 red onions, chopped finely
1 red pepper cut into chunks
1 yellow pepper cut into chunks
teaspoon of dried thyme
3 cloves garlic, finely chopped
½-1 scotch bonnet chili, de-seeded and finely chopped
2 ½ teaspoons of Caribbean curry powder e.g. Dunn’s River Medium, available in supermarkets
1 ½ teaspoon ground all spice
1 tablespoon of tomato puree
200ml vegetable stock
2 x 400g black eyed beans, drained and rinsed
Serves 4
Instructions:
1. Melt the coconut oil in a large pan, over a medium to high heat. When it is hot, add the red onions and pepper and sauté, stirring regularly for 3-4 minutes, or until the vegetables just begin to soften.
2. Increase the heat a little, and add the thyme, garlic and chilli. Sauté for 5 minutes.
3. Add the Caribbean curry powder (Dunn’s River medium) and the all spice and continue to sauté for a further minute.
4. Add the vegetable stock, and bring to the boil, then reduce the heat to a simmer and cook for 10 minutes, then add black eyed beans. Cook for a further 10 minutes. When the curry is ready add the chopped coriander and stir it through.
Serve with rice and salad.
A Chicken Version of the Caribbean Curry
Note: You can make a chicken version, using 8-10 boneless and skinless chicken thighs.
To make the chicken version, cut the chicken into chunks, and add to the mixture at Step 2, along with the thyme, garlic and chilli. You will need to cook the dish for 20-25 minutes at Step 4, to make sure that the chicken is cooked through. You can swap the vegetable stock for chicken stock.
Vegan recipe adapted a Joe Wicks’ recipe.