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16 oz
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Caribbean Potato Curry
Serves 4
It's an excellent dish as a side or an entree!
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Prep Time
20 min
Cook Time
30 min
Total Time
1 hr
Prep Time
20 min
Cook Time
30 min
Total Time
1 hr
  1. 1 teaspoon ground cumin
  2. 1/2 teaspoon ground turmeric
  3. 1/2 teaspoon curry powder
  4. 1/2 teaspoon ground allspice
  5. 1/4 cup olive oil
  6. 1 tablespoon grated fresh ginger root
  7. 1 small onion, chopped
  8. 4 cloves garlic, minced
  9. 2 potatoes, cut into small cubes
  10. 1/2 cup chopped red bell pepper
  11. 1/2 cup chopped broccoli
  12. 1 cup chopped bok choy
  13. 1 plantains, peeled and broken into chunks
  14. 4 Tbsp Caribbean Hot Sauce (or to taste)
  15. 1 cup water, or as needed
  16. salt to taste
  1. Mix cumin, turmeric, allspice, and curry powder together in a small bowl.
  2. Heat olive oil in a skillet over medium-low heat. Cook and stir ginger and cumin mixture in the hot oil until fragrant, about 5 minutes. Stir onion and garlic into the ginger mixture; cook and stir until the onion is hot, 1 to 2 minutes. potatoes; cook and stir 1 to 2 minutes. Mix red bell pepper, broccoli, bok choy, and plantains into the the potato mixture. Pour enough water into the skillet to reach about half-full.
  3. Cover skillet and cook the mixture at a simmer until the potatoes are tender, 20 to 25 minutes. Season with salt.
  1. As a vegetarian dish, you always have the option to add fish, tofu, chicken or goat!
Caribbean Hot Sauce http://caribbeanhotsauce.com/
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