Butternut squash, green beans, sweet peppers, tomato, garbanzo beans, and spinach in a coconut curry sauce laced with allspice and thyme, garnished with coconut cream and toasted coconut
Short History: Curry is an immensely popular dish in the Caribbean – especially in places that are former British colonies, such as Jamaica. It stems from the abolishment of slavery in the British empire – when over 800,000 slaves were freed from enslavement, a lot of laborers from the Indian subcontinent came to work where there was now a shortage of labor – 36,000 individuals to Jamaica alone. The culmination of the immigration and integration of multiple cultures resulted in the many variations of curry that is visible all over the world! In this recipe of Caribbean curry from The Vegan Taste, you will receive a great source of magnesium, potassium, vitamins A, B, C, & K, fiber, and more!
Reheating Instructions: Warm in a pan over medium heat for 3 to 4 minutes.
“The plantains were the star of this all-around delicious meal. Yum!” – Linda St. from Scottsdale
“I could have eaten this all week. It was delicious and unique!” – Danica Tu. from Phoenix
“My favorite. Such wonderful flavor. Every bite was so tasteful.” – Carla Sh. from Gilbert