Caribbean Curry Bowl
This Caribbean curry bowl is a comforting, flavor-packed dish that balances warm spices, creamy coconut milk, and tender vegetables over fluffy rice. It’s flexible, satisfying, and perfect for weeknight dinners or meal prep.
Ingredients
Base
- 1 cup jasmine or basmati rice
- 1 tbsp oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 1 tsp ground allspice
- 1 can coconut milk about 400 ml
- 1 cup chickpeas or cooked chicken
- 1 medium sweet potato, cubed
- salt to taste
- black pepper to taste
Optional Additions
- 1 tsp fresh thyme
- 1 small chili or scotch bonnet for heat
- 1 tbsp lime juice
- 1 cup spinach or kale
Instructions
- Prepare the rice according to package instructions and set aside.
- Heat oil in a deep skillet over medium heat. Add chopped onion and cook until soft and translucent.
- Add minced garlic, curry powder, and allspice. Stir and cook for about 30 seconds until fragrant.
- Add cubed sweet potatoes and stir to coat with spices. Pour in coconut milk and mix well.
- Let the curry simmer for 15–20 minutes until the sweet potatoes are tender and the sauce thickens.
- Add chickpeas or cooked chicken and stir gently. Cook for another 5 minutes.
- Taste and adjust with salt, pepper, and optional lime juice or chili for balance.
- Serve the curry over rice. Let it rest briefly before serving for best flavor.
Notes
For best flavor, allow the curry to rest for 5–10 minutes before serving. If the sauce is too thick, add a splash of water. If too thin, simmer longer uncovered. This dish often tastes even better the next day.