Caribbean Curry

Ingredients

• Cooked rice - For serving
• Salt and pepper - To taste
• Lime juice - 1 tablespoon
• Fresh cilantro - 1/4 cup, chopped
• Tomatoes - 2, diced
• Bell pepper - 1, diced
• Carrots - 2, sliced
• Potatoes - 2, peeled and cubed
• Chicken, beef, or seafood - 500g, diced
• Coconut milk - 1 can (400ml)
• Scotch bonnet pepper - 1, seeded and minced
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1, chopped
• Curry powder - 2 tablespoons

Instructions

1. In a large pot, heat some oil over medium heat.
2. Add the chopped onion, minced garlic, grated ginger, and minced Scotch bonnet pepper. Sauté until fragrant and the onion is translucent.
3. Add the curry powder and cook for another minute to toast the spices.
4. Add the diced meat or seafood and cook until browned on all sides.
5. Pour in the coconut milk and bring to a simmer.
6. Add the cubed potatoes, sliced carrots, diced bell pepper, and diced tomatoes. Stir well to combine.
7. Cover the pot and let the curry simmer for about 30 minutes, or until the meat or seafood is cooked through and the vegetables are tender.
8. Stir in the chopped cilantro and lime juice. Season with salt and pepper to taste.
9. Serve the Caribbean curry over cooked rice and enjoy!