This is a simple but utterly delicious curry. Healthy, fresh and quick, it’s perfect with rice and peas. Caribbean curry differs from Indian curry in that the curry powder tends to be sweet and spicy and contain allspice rather than cardamom or mace. Coconut is also a common ingredient in Jamaican curries.
All-purpose seasoning is used widely in Caribbean cooking and is easily available. You can make your own using salt, pepper, chilli flakes, nutmeg, garlic powder, annatto, allspice, celery seed and paprika. It will store well when mixed.
Peel and chop the yam, sweet potato and pumpkin. Cut into
Lightly toast the coriander seeds in a dry pan for 30 seconds, watching them closely to make sure they don’t burn. This intensifies the flavour. Chop up or grate the coconut cream and put into a large saucepan with the toasted coriander seeds, thyme, garlic, curry powder and all-purpose seasoning. Add
Serve with rice and peas and make this a weekday dinner favourite.
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