The Vibrant Caribbean Pot Vol 2
Soup Season Cookbook
Curry Cookbook
Caribbean Christmas Ebook
Get My Cookbooks
Shop Now

One Kitchen, Many Cultures

/Vegetarian (Page 4)

Vegetarian

Tasty vegetarian recipes with a Caribbean influence by Caribbean cookbook author Chris De La Rosa.

Showing: 37 - 48 of 301 Articles
Strawberry Pineapple Juice in 2 glass pitchers and a drinking glass surrounded by sliced strawberry and lemons

Summertime Pineapple Strawberry Juice

Leave a Comment on Summertime Pineapple Strawberry Juice

There’s nothing like a cool, fruity drink to beat the Caribbean heat, and this Tropical Pineapple Strawberry Juice Recipe brings all the vibes of a tropical refreshment without the fuss. I blend up sweet ripe pineapple and juicy strawberries, brighten it with lemon juice, and finish it with that signature Caribbean touch: Mixed Essence, and a dash of bitters if you like.

This one’s super simple to make. Blend it, strain it, sweeten it to your taste, and chill it until it’s ice cold. In the video, I show you how I make mine in two batches to keep the texture smooth and balanced. Serve this up with some floating strawberry slices or a wedge of pineapple and you’ve got yourself a drink that tastes just like summer in the islands.

Strawberry Pineapple Juice in 2 glass pitchers and a drinking glass surrounded by sliced strawberry and lemons

Ingredient Guide

  • Ripe Pineapple: Choose one with golden skin and a sweet aroma for the best tropical flavor.
  • Strawberries: Go for bright red, ripe berries for natural sweetness and vibrant color.
  • Water: Used to thin the juice; adjust the amount based on how concentrated you like your drinks.
  • Lemon Juice: Adds a tart kick that balances out the sweetness of the fruit and sugar.
  • Sugar: Helps to round out the flavors—adjust depending on how sweet your fruit is.
  • Mixed Essence: Delivers that unmistakable Caribbean flavor; vanilla extract is a good stand-in.
  • Angostura Bitters (Optional): Adds a touch of spice and depth—leave it out for a kid-friendly version.

Shopping Made Easy

  • Look for pineapples and strawberries that are fragrant and fully ripe. This is where all your flavor comes from.
  • Mixed Essence is available in Caribbean groceries or online; vanilla extract is an easy substitute.
  • Bitters are available near cocktail mixers; totally optional, but they do add a nice complexity.
  • If you’ve got fresh ginger, blend in a chunk for a spicy twist. It’s a great variation.

Cooking Notes from the Kitchen

  • Blend in two batches so you don’t overload your blender and to keep the juice smooth.
  • Strain well and skim off any foam for a clean, refreshing drink.
  • Chill before serving; it’s best when ice cold.
  • Taste before chilling and adjust the sugar or lemon to your liking.

Can I use frozen fruit?

Yes. Thaw the pineapple and strawberries first before blending—they’ll work just as well as fresh.

What is Mixed Essence?

It’s a Caribbean flavoring blend with notes of vanilla, almond, and citrus. Use vanilla extract if you can’t find it.

How long will the juice keep?

You can store it in the fridge for up to two days. Stir well before serving.

Is this juice suitable for kids?

Yes! Just leave out the bitters. It’s a refreshing and natural drink for all ages.

How do I turn this into a party drink?

Serve it over ice with rum or vodka on the side, or spike the entire batch for a punch-style cocktail.

Strawberry Pineapple Juice in 2 glass pitchers and a drinking glass surrounded by sliced strawberry and lemons

Summertime Pineapple Strawberry Juice

A refreshing Caribbean drink blending pineapple, strawberries, citrus, and island flavor, perfect chilled or spiked.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Drinks & Smoothies, Vegan, Vegetarian
Cuisine Fusion
Servings 6

Ingredients
  

  • 1 large ripe pineapple cubed
  • 1 lb strawberries
  • 8-10 cups water
  • 1 lemon
  • 3/4 cup sugar
  • 1 tablespoon Mixed Essence
  • 1 teaspoon Angostura bitters

Instructions
 

  • Peel, core, and cube the pineapple. Hull and halve the strawberries.
    Peeled and chunked pineapple and cut up strawberries in red bowls on a table
  • In batches, blend fruit with some of the water until smooth. Strain through a fine mesh strainer into a large bowl or pitcher. 
  • Skim off any foam that rises to the top. Add remaining water, lemon juice, sugar, Mixed Essence, and bitters (if using). Stir well to combine.
    Strawberry pineapple juice in a white bowl on the counter
  • Taste and adjust sweetness or acidity if needed. Chill thoroughly before serving over ice. Garnish with pineapple slices or fresh berries.

Notes

Please follow along with the video, as much more about the recipe is discussed there, including what sweeteners to use and how to personalize the sweetness. Feel free to add a thick slice of ginger when you puree the pineapple and strawberries for additional flavor to the drink.
Tried this recipe?Let us know how it was!
Vegan coconut spinach in a pan on the stove

Simple Caribbean Coconut Spinach

Leave a Comment on Simple Caribbean Coconut Spinach

While we didn’t have spinach readily available when I was growing up in the Caribbean, I always had a deep love for greens like dasheen bush, Jamaican callaloo, and pak choi. After moving to Canada and not being able to find those familiar favorites, spinach quickly became my new go-to.

This Simple Caribbean Coconut Spinach is one of the ways I bring that island flavor into my kitchen. It’s a quick vegan side dish, simmered with coconut milk, garlic, scallions, and a touch of nutmeg, full of flavor and warmth. Whether you’re cooking up a Caribbean Sunday lunch or looking for a healthy weeknight option, this is a dish I make often, and I think you’ll come to love it too.

coconut spinach in a pan on the stove

Ingredient Guide

  • Baby Spinach: A tender green that wilts quickly and soaks up flavor; use fresh, not frozen.
  • Garlic: Adds deep, savory aroma; dice fine to avoid burning.
  • Scallions: Lends a fresh, mild onion flavor; use both white and green parts.
  • Coconut Oil: Traditional Caribbean fat for richness; any neutral oil can be substituted.
  • Salt: Enhances flavor; adjust based on preference.
  • Bird’s Eye Pepper: For heat without overpowering; leave whole to control spice.
  • Black Pepper: Balances the sweetness of coconut milk with mild spice.
  • Coconut Milk: Creamy and rich; don’t use low-fat for this dish.
  • Nutmeg: Brings warm, earthy depth; grate fresh if possible.
  • Lemon Juice: Helps reduce the astringent “itch” some get from spinach.

Shopping Made Easy

  • Look for pre-washed baby spinach in the produce aisle; it saves prep time and cooks down evenly.
  • Fresh garlic and scallions are widely available and add essential island aromatics.
  • Use full-fat canned coconut milk found in the international or Caribbean aisle for the best flavor.
  • Bird’s eye peppers may be sold as Thai chilies; substitute with a small hot pepper of your choice or omit entirely.
  • Freshly grated nutmeg has a stronger aroma than ground; buy whole nutmeg in the spice section if available.

What can I use instead of bird’s eye pepper?

You can substitute with Scotch bonnet (for more heat), cayenne (a pinch), or omit it entirely for a milder dish.

Can I use frozen spinach?

Frozen spinach will work, but drain thoroughly before adding to avoid excess water. Fresh baby spinach gives the best texture and flavor.

Is this similar to Jamaican callaloo?

It’s inspired by callaloo in texture and preparation but uses spinach instead of chorai or dasheen bush. The flavor is similar with coconut milk and aromatics.

Can I make this ahead?

Yes. Store in an airtight container in the fridge for up to 3 days. Reheat gently to preserve texture and flavor.

Why add lemon juice at the end?

Lemon juice helps neutralize oxalates in spinach, reducing the itchy feeling some people experience in their throat.

Vegan coconut spinach in a pan on the stove

Simple Caribbean Coconut Spinach

A vegan Caribbean side dish simmered in coconut milk with garlic, scallions, and a touch of pepper heat.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dishes, Vegan, Vegetarian
Cuisine Fusion
Servings 4

Ingredients
  

  • 1 lb baby spinach
  • 2 cloves garlic diced fine
  • 2 stalks scallions chopped
  • 1 1/2 tablespoon coconut oil
  • 1/4 teaspoon salt
  • 1 pinch nutmeg freshly grated
  • 1/4 teaspoon black pepper
  • 1/4 cup coconut milk

Optional

  • 1 Bird’s Eye pepper

Instructions
 

  • Wash and drain the baby spinach thoroughly. A salad spinner helps speed this up.
    washing baby spinach
  • In a wide pan, heat the coconut oil on low heat. Add garlic, scallions, and black pepper. Sauté for 3 minutes, ensuring the garlic does not burn. Add the whole bird’s eye pepper if using.
    Garlic, scallions, and pepper in a pan
  • Begin adding spinach in batches, stirring as it wilts to make room for more. Once all the spinach is in, sprinkle with salt and nutmeg. Increase heat to medium-high.
    Add spinach to pan
  • Stir well and pour in the coconut milk. Do not cover the pan.
  • Allow the mixture to come to a boil. Cook uncovered for 7–10 minutes, or until liquid evaporates and spinach reaches desired texture.
  • Adjust salt to taste. Remove from heat and squeeze in a few drops of lemon juice if using.
  • Serve warm as a flavorful vegan side.
    Wilted spinach in pan with bird's eye pepper
Tried this recipe?Let us know how it was!
Orange bowl containing four cheese dip with spinach

Creamy 4-Cheese Spinach Dip

Leave a Comment on Creamy 4-Cheese Spinach Dip

Spinach dip is not something you reach for when you think traditional Caribbean snacks or fete (party) food, but you’re now finding it served at many of the restaurants in the major tourist destinations and capital cities throughout the islands. It’s no secret that we love cheese in the Caribbean, and the same can be said for any “greens” like spinach, so it’s only natural that this recipe would show up here.

This Creamy 4-Cheese Spinach Dip is a hybrid of my daughter Kieana’s recipe, which I tweaked and kinda called my own. It combines creamy cheeses, vibrant herbs, and a hint of Caribbean heat for a delightful appetizer. Combining cheddar, cream cheese, Romano, Asiago, and optional Parmesan with chopped spinach and a touch of bird’s eye pepper, this baked dip is both comforting and exciting. Whether you’re hosting a gathering or enjoying a quiet evening, this dish is sure to impress.

Baked spinach dip in a baking dish

Ingredient Guide

  • Spinach: Adds texture and substance to the dip; make sure it’s well-drained to avoid excess moisture.
  • Bird pepper: Brings a subtle kick of heat and Caribbean flavor; use as much or as little as you like.
  • Bell pepper: Adds natural sweetness and crunch that balances the richness of the cheeses.
  • Parsley: Contributes a fresh, herbal brightness that cuts through the creamy base.
  • Cheddar cheese: Provides a sharp, bold flavor and excellent meltability.
  • Cream cheese: Acts as the creamy, tangy base that holds the dip together.
  • Romano cheese: Lends a salty, aged flavor that deepens the cheesy profile.
  • Parmesan cheese (optional): Offers a nutty, savory layer if included—great for extra umami.
  • Asiago cheese: Brings a slightly sweet and tangy complexity to the mix.
  • Garlic: Adds pungent, aromatic depth that infuses the entire dip.
  • Lemon juice: Brightens the overall flavor and balances the richness of the cheeses.
  • Scallions: Give a mild onion flavor and vibrant color.

Shopping Made Easy

  • Cheeses: Look for fresh blocks to grate yourself for better melting and flavor.
  • Spinach: Frozen chopped spinach works well; thaw and squeeze out excess water.
  • Bird pepper: If unavailable, substitute with a small amount of Scotch bonnet or jalapeño, adjusting for heat preference.
  • Fresh herbs and vegetables: Available in the produce section; opt for vibrant, fresh options.

Can I prepare this dip ahead of time?

Yes, assemble the dip and refrigerate it covered for up to 24 hours before baking. You can also freeze it for longer storage; bake from frozen, adding extra time as needed.

What can I serve with this spinach dip?

Serve with tortilla chips, sliced baguette, crackers, or fresh vegetable sticks like carrots and celery.

How spicy is this dip?

The bird pepper adds a mild heat. Adjust the quantity or substitute with a milder pepper to suit your taste.

Can I use fresh spinach instead of frozen?

Yes, sauté fresh spinach until wilted, then cool and chop before using. Ensure excess moisture is removed.

Is this dip suitable for vegetarians?

Yes, as long as the cheeses used are made with vegetarian-friendly rennet.

Cooking Notes from the Kitchen

  • Cheese topping: Reserve some grated cheddar and Asiago to sprinkle on top before baking for a golden crust.
  • Baking dishes: Divide the mixture into two smaller dishes if desired; bake one now and freeze the other for later.
  • Baking from frozen: Bake at 350°F (175°C) for about 35 minutes, adding extra time as needed to heat through.

Orange bowl containing four cheese dip with spinach

Creamy 4-Cheese Spinach Dip

A rich, cheesy spinach dip with a Caribbean twist, perfect for parties or cozy nights in.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Rest Time 40 minutes
Total Time 1 hour 20 minutes
Course Appetizers & Snacks, Chris’s Kitchen, Comfort Food, Sauces, Condiments & Marinades, Seasonal Recipes, Vegetarian, Winter Recipes
Cuisine Fusion
Servings 6

Ingredients
  

  • 2-3 cups chopped spinach frozen, thawed and drained
  • 1 Bird’s Eye pepper deseeded
  • ¾ cup diced bell pepper
  • 1 tablespoon parsley
  • 2 cups cheddar cheese
  • 1 cup cream cheese
  • ½ cup Romano cheese
  • ½ cup Parmesan cheese optional
  • ½ cup Asiago cheese
  • 1 clove garlic finely diced
  • 1 tablespoon lemon juice
  • 3 stalks scallions chopped
  • 1 tablespoon vegetable oil or cooking spray; for greasing the baking dish

Instructions
 

  • Preheat your oven to 375°F (190°C). Lightly grease a small baking dish with vegetable oil or spray.
  • In a large bowl, combine the drained spinach, bird pepper, diced bell pepper, parsley, garlic, lemon juice, and chopped scallions.
    Ingredients laid out on a cutting board for four cheese dip
  • Add the cream cheese, cheddar, Romano, Asiago, and Parmesan (if using) to the bowl.
  • Mix thoroughly with a spatula until everything is evenly combined.
  • Spoon the mixture into the prepared baking dish and smooth the top.
    Four cheese spiniach dip in a glass bowl being prepped to go into oven safe dishes
  • Bake uncovered for 25 minutes or until bubbly and golden at the edges.
  • Remove from the oven and let rest for 5–7 minutes before serving.

Notes

Parmesan is optional, technically making this a five-cheese dip.
Use gloves when handling bird pepper or substitute with a pinch of chili flakes if needed.
Be sure to squeeze out excess moisture from the spinach to prevent a watery dip.
Let the dip rest for 5–7 minutes after baking before serving to allow it to firm up.
Serve with tortilla chips, pita wedges, or toasted bread slices.
Tried this recipe?Let us know how it was!
Curry Eggs in a pan

Ultimate Curry Eggs

1 Comment on Ultimate Curry Eggs
Curry Eggs in a pan

I’m excited to share this Ultimate Curry Eggs, a humble but satisfying Trinidadian classic that turns hard‑boiled eggs into a flavorful curry experience. These are a beloved Caribbean dish made by simmering eggs in a richly seasoned sauce with aromatics and curry, offering a comforting, protein‑rich meal in under 30 minutes. Bringing back childhood memories of mom’s kitchen, I’ve simplified the process to highlight bold flavor and ease.

Ingredient Guide

  • Hard Boiled Eggs – perfectly cooked eggs as the hearty base of curry eggs
  • Onion or Shallot – builds savory depth in the curry sauce
  • Pimento or Hot Pepper – adds a hint of traditional Caribbean heat
  • Wiri Wiri or Scotch Bonnet Pepper – optional spice element for bold curry eggs
  • Tomato – light acidity and texture in the curry eggs sauce
  • Garlic – aromatic foundation for Curry Eggs
  • Curry Powder – essential Caribbean spice blend for flavor
  • Cumin Seeds (Geera) – warm spice tones in the curry eggs sauce
  • Caribbean Green Seasoning – herbal accent typical in Curry Eggs
  • Scallions – fresh garnish to finish Curry Eggs
  • Black Pepper – gentle seasoning to balance the curry
  • Salt – brings out the flavors in Curry Eggs
  • Vegetable Oil – medium for sautéing aromatics in curry eggs

Cooking Notes from the Kitchen

  • Cook eggs to firm but not overdone; cut in half to expose yolk and increase absorption of curry sauce.
  • Flavor develops by toasting curry powder and spices over low heat before adding liquid..
  • Leaving Wiri Wiri or Scotch Bonnet peppers whole gives a milder heat; slice or remove seeds for more kick.
  • Eggs may be gently fried before adding to the sauce for a crisp exterior (optional variation).
  • Adjust curry sauce consistency by simmering longer to reduce, or adding water if needed.
  • Serve with roti, rice, fry bake, or bread to enjoy the rich curry eggs sauce.

Shopping Made Easy

  • Look for fresh hard‑boiled eggs or cook your own for curry eggs—preferably farm‑fresh eggs.
  • Onions or shallots and garlic are standard aromatics; ensure freshness for bold flavor.
  • Pimento peppers and Wiri Wiri or Scotch bonnet peppers can be found in Caribbean grocery sections.
  • Use Caribbean green seasoning or a blend of cilantro, chives, and herbs to mimic traditional curry eggs flavor.
  • Caribbean curry powder and cumin seeds bring authenticity to the dish.
  • Roti, fry bake, or sada roti make great accompaniments; they are sold frozen or fresh in many West‑Indian grocers.

What makes this unique in Caribbean cooking?

Curry Eggs is a protein‑rich Trinidadian comfort dish where hard‑boiled eggs are simmered gently in a spiced curry sauce made with aromatics, green seasoning, and traditional curry powder

How do I prevent eggs from falling apart?

Do not stir vigorously once eggs are added. Cut the eggs in half, yolk side down, to absorb the curry, then gently spoon the sauce over them. You may fry them lightly beforehand for stability.

Can I add potatoes or aloo?

Absolutely, that variation is commonly known as “Curry Eggs and Aloo.” Pre‑boil potatoes and simmer with the curry sauce before adding the eggs for a more substantial meal.

Are these eggs gluten‑free and vegetarian-friendly?

Yes, Curry Eggs is naturally gluten‑free and suitable for lacto‑ovo vegetarians, as long as all seasonings are verified gluten‑free.

What is the best way to serve Curry Eggs?

Serve Curry Eggs alongside warm roti, fry bake, sada roti, or steamed rice so you can soak up the rich curry sauce. Bread or provisions also complement it well.

Curry Eggs in a pan

Ultimate Curry Eggs

Simple yet satisfying, these Curry Eggs features hard‑boiled eggs simmered in a rich curry sauce with aromatics and warm spices, delivering bold Caribbean flavor in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Caribbean Classics, Fall Recipes, Seasonal Recipes, Spring Recipes, Summer Recipes, Vegetarian, Winter Recipes
Servings 4

Ingredients
  

  • 4 hard boiled eggs halved
  • 1 shallot or onion, diced
  • 4 cloves garlic crushed
  • 1 pimento pepper sliced
  • 1-2 Wiri Wiri peppers or Scotch bonnet peppers, whole or sliced
  • 1 tomato diced, seeds removed
  • 1 tablespoon Caribbean Green Seasoning
  • 1 teaspoon cumin seeds
  • 1 tablespoon curry powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt or to taste
  • 2 tablespoon vegetable oil
  • 1 cup water
  • 2 scallions chopped, for garnish
  • 4 cloves garlic crushed
  • 1 pimento pepper sliced
  • 1 tablespoon Caribbean green seasoning
  • 1 teaspoon cumin seeds
  • 1 tablespoon curry powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt to taste
  • 2 tablespoon vegetable oil to taste
  • 1 cup water to taste

Instructions
 

  • Heat oil in a saucepan over medium heat. Add shallot, garlic, pimento pepper, and cumin seeds; cook until fragrant.
    pan with oil and garlic for curry eggs
  • Lower heat and stir in curry powder, Caribbean green seasoning, black pepper, and salt. Toast gently for 3–4 minutes.
    curry seasoning added to the pan with sauteed garlic
  • Add water and tomato; bring to a gentle simmer. Allow sauce to thicken slightly on low heat.
    tomatoes added to pan
  • Place halved eggs yolk‑side down into sauce gently. Simmer for 3–4 minutes, then turn eggs over and simmer another 2 minutes.
    eggs added halved, yolk down in pan
  • Sprinkle scallions, taste and adjust seasoning if needed. Remove from heat and serve.
    Curry eggs cooking in pan
Tried this recipe?Let us know how it was!
Incredible Chili Eggs shown as fried eggs in a cast-iron skillet

Incredible Chili Eggs

Leave a Comment on Incredible Chili Eggs

If you’re looking to add some serious flavor to your breakfast or brunch, these spicy chili eggs are a must-try. Made with sunny-side-up eggs, garlic chili oil, and Caribbean-style pepper oil, they’re crispy, savory, and packed with heat. This easy skillet dish comes together in minutes and tastes amazing with toasted rye bread or your favorite crusty loaf.

It’s perfect for anyone who loves spicy food and wants a unique twist on their usual egg routine. Whether you’re making breakfast for one or planning a spicy brunch spread, these eggs bring the heat and flavor every time.

Incredible Chili Eggs shown as fried eggs in a cast-iron skillet

Ingredient Guide

  • Salted butter: Adds a rich base and helps the eggs get crispy edges.
  • Garlic chili oil: Gives a garlicky heat and adds a flavorful depth.
  • Spice Bomb pepper oil: A fiery oil made with Caribbean hot peppers, brings extra spice.
  • Eggs: The star of the dish, best when cooked sunny side up for runny yolks.
  • Sea salt: Enhances flavor, especially important since the oils and butter are already seasoned.
  • Black pepper: Adds a mild bite to balance the heat.
  • Chives: Offers a mild onion flavor and fresh green finish.

Cooking Notes from the Kitchen

  • Crack the eggs into a bowl first to check for shell fragments and ensure a clean transfer to the pan.
  • Let the chili oils heat gently with the butter to infuse the flavors.
  • Covering the pan helps cook the egg tops without flipping, great for sunny-side-up lovers.
  • Watch your salt, both the oils and butter already have sodium, so use a light touch.
  • Make your own Homemade Chili Oil recipe instead of using jarred version.

Shopping Made Easy

  • Garlic chili oil and pepper oil: Look in the international or Asian aisle. Chili Crisp or homemade pepper oil also works well.
  • Chives: Fresh chives are in the produce section; substitute green onions if needed.
  • Butter and eggs: Standard pantry staples—use good-quality eggs for best results.
  • Toasted rye bread: Optional, but ideal for serving. Use any hearty bread if you prefer.

What is garlic chili oil, and where can I buy it?

Garlic chili oil is a spicy, aromatic oil made with garlic, chili flakes, and seasonings. You can find it in the Asian section of most grocery stores or online. It’s also easy to make at home.

Can I use chili crisp instead of pepper oil?

Yes! Chili crisp is a great substitute for Caribbean-style pepper oil and adds texture and heat. Use your favorite brand to match your spice preference.

How spicy are these chili eggs?

These eggs are quite spicy, especially with both garlic chili oil and pepper oil. You can reduce the heat by using less chili oil or switching to a milder variety.

What toppings go well with this dish?

Try chopped fresh herbs like chives or cilantro, crumbled cheese, or even a drizzle of yogurt or sour cream to balance the spice.

Is this a good brunch recipe?

Absolutely! These chili eggs are quick, bold, and pair perfectly with bread, avocado, or salad, making them ideal for a standout brunch dish.

Incredible Chili Eggs shown as fried eggs in a cast-iron skillet

Incredible Chili Eggs

A spicy and savory egg dish made with garlic chili oil, pepper-infused butter, and Caribbean-style seasoning. Quick, bold, and endlessly customizable, it’s perfect for breakfast or brunch, especially with bread or rice to mop it up.
Print Recipe Pin Recipe
Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Course Breakfast, Vegetarian
Cuisine Fusion
Servings 2

Ingredients
  

  • 2 large eggs
  • 2 tablespoons salted butter
  • 1 teaspoon garlic chili oil
  • 1 tablespoon Spice Bomb pepper oil or your favorite hot chili oil
  • 1 pinch sea salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon chives finely chopped

Instructions
 

  • Crack the eggs into a small bowl so they’re ready to use.
  • Heat a small non-stick skillet over medium heat. Add butter and let it melt.
    Cast iron skillet in a pan
  • Add garlic chili oil and Spice Bomb pepper oil to the butter. Swirl or stir to combine.
    chilli oil, eggs in pan
  • Once the oils are hot and aromatic, gently add the eggs to the skillet. Cook uncovered for 1–2 minutes.
    eggs in a frying pan
  • Sprinkle a pinch of sea salt and black pepper over the eggs.
  • Tilt the pan and spoon the hot oil mixture over the egg whites (and yolks if you prefer them more cooked). Place a lid over the pan and cook for another 3-4 minutes on medium heat until the top is cooked to your liking.
    Eggs in frying pan covered with a lid
  • After about 2–3 minutes, turn off the heat. Sprinkle chopped chives over the top.
    Chives sprinkled on eggs in a pat
  • Let sit for 30 seconds, then serve immediately with your preferred side.
    Incredible Chili Eggs shown as fried eggs in a cast-iron skillet
Tried this recipe?Let us know how it was!
Simple Tomato Basil salad on a white serving dish

Simple Tomato Basil Salad

Leave a Comment on Simple Tomato Basil Salad

With spring finally in the air, I figured it was the perfect time to share this light and refreshing Simple Tomato Basil Salad. It’s not strictly Caribbean, but many of the ingredients came straight from my Canadian–Caribbean garden: heirloom and grape tomatoes I grew the previous summer, and fresh basil I had on hand. I’ve been sitting on this one for a while, but now feels just right.

This salad is about letting good ingredients shine. It’s vegan, gluten-free, and perfect as a side dish or light lunch. The tomatoes are chopped irregularly for texture, dressed with olive oil, lemon juice, and aged balsamic, then topped with fresh basil and parsley. You can customize it with additions like cucumber, red onion, watercress, or sweet peppers, but I kept it simple this time to let the tomatoes be the star.

It’s one of those salads that feels like sunshine in a bowl—and a great way to bring a little freshness to your table after a long winter.

Close up of a serving of tomato basil salad on a plate with basil leaves

Ingredient Guide

  • Tomatoes: Use a mix of heirloom and grape tomatoes for a blend of color, flavor, and texture.
  • Lemon Juice: Adds brightness and acidity to balance the olive oil.
  • Olive Oil: Brings richness and helps carry the other flavors.
  • Black Pepper: Adds a bit of warmth and spice.
  • Sea Salt: Enhances natural tomato flavor.
  • Aged Balsamic: Adds sweetness and depth as a finishing drizzle.
  • Basil Leaves: Fresh and fragrant; best added just before serving.
  • Parsley: Offers freshness and color.

Cooking Notes from the Kitchen

  • Try using small basil leaves whole to avoid bruising. If chopping, fold and slice gently.
  • For a flavor twist, substitute balsamic with reduced pomegranate juice.
  • Add crushed garlic to the dressing for extra depth.
  • Irregular tomato cuts make for better visual and textural appeal.

Shopping Made Easy

  • Use a mix of heirloom and grape tomatoes for flavor variety; check farmers’ markets or grocery stores during peak season.
  • Aged balsamic is usually in the vinegar aisle. Look for one labeled “aged” for richer flavor.
  • Fresh basil and parsley can be found in the produce section. Choose vibrant, unbruised leaves.
  • For the olive oil, go with extra virgin if possible; it makes a big difference in a raw salad like this.

Can I make this salad ahead of time?

It’s best served fresh, but you can prep the dressing and tomatoes separately and combine just before serving.

What can I use instead of balsamic vinegar?

Reduced pomegranate juice or a splash of red wine vinegar with a touch of honey can mimic the balance of sweet and tangy.

How do I keep basil from bruising?

Use small whole leaves or gently roll and slice. Avoid mashing or pounding which darkens the herb.

Is this salad suitable for meal prep?

Yes, with some care. Store the components separately and add basil and balsamic just before eating.

What protein can I add to make this a full meal?

Try grilled tofu, chickpeas, or even grilled shrimp or chicken if you’re not keeping it vegan.

Simple Tomato Basil salad on a white serving dish

Simple Tomato Basil Salad

A light, tasty and healthy salad. Quick and easy warm-weather lunch. If you’re doing a massive salad, you can double up on the dressing.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Chris’s Kitchen, Side Dishes, Spring Recipes, Vegan, Vegetarian

Ingredients
  

  • 2 tomatoes I used a combination of heirloom and grape from my garden
  • 1/2 lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sea salt
  • 1 tablespoon aged balsamic
  • 5-8 basil leaves I used Italian basil
  • 1 tablespoon chopped parsley

Instructions
 

  • Wash and core the tomatoes, then chop them into irregular pieces for varied texture.
    Mix of heirloom and grape tomatoes cut up on a cutting board
  • In a large bowl, whisk together lemon juice, olive oil, black pepper, sea salt, and chopped parsley.
  • Add the tomatoes to the bowl and toss gently to coat.
    Mix of tomatoes and dressing in a large white bowl on counter
  • Top with whole or gently sliced basil leaves.
  • Drizzle aged balsamic over the salad just before serving.
    aged balsamic in a bowl
  • Serve immediately for the best flavor.
    Simple Tomato Basil salad on a white serving dish
Tried this recipe?Let us know how it was!
Mango Talkari cooked in a silver pan

Mango Talkari (Masala Mango)

Leave a Comment on Mango Talkari (Masala Mango)

If you’ve been following the site for a while, you’ll notice this isn’t the first time I’m sharing a recipe for Mango Talkari—and it won’t be the last either! I have a few versions I love, each with slight differences, but all rooted in the way we prepare green mango when it’s in season back home. This one has a bit more heat and deep masala flavor thanks to the Amchar Masala, and it’s perfect as a snack or a bold side for your favorite curry dishes.

Mango Talkari is a staple in many Trini homes. It’s the perfect balance of sour, sweet, and spicy—all the things you want in one bite. You cook the green mango with its skin and seed, season it up with garlic, cumin seeds, and hot pepper, then simmer it down until it’s thick and tangy. Whether you’re serving it warm or chilled from the fridge, it’s one of those dishes that takes you straight back to the Caribbean with just one taste.

Mango Talkari cooked in a silver pan

Ingredient Guide

  • Green Mangoes: Firm, tart mangoes used with the skin and seed intact for traditional flavor and texture.
  • Brown Sugar: Balances the tartness of the mango and helps create a sticky glaze.
  • Scotch Bonnet Pepper: Brings signature Caribbean heat. Adjust to taste.
  • Salt: Enhances the flavor and balances the sour and sweet.
  • Garlic: Adds bold, aromatic depth.
  • Amchar Masala: A traditional Trinidad spice blend rich with roasted, earthy flavor.
  • Cumin Seeds (Geera): Used to build a savory base when toasted in oil.
  • Vegetable Oil: Carries the spices and flavors during cooking.
  • Cilantro: Adds freshness and a bright herbal note.
  • Water: Used to simmer the mango and adjust the consistency.

Cooking Notes from the Kitchen

  • Use a cleaver or heavy knife to cut through the mango skin and seed. If you’re in the Caribbean, pre-cut mango is often available in markets.
  • Traditionalists may prefer using shado beni (culantro) instead of cilantro for a stronger herbal punch.
  • The texture can be adjusted—cook longer and add water for a soft, fall-apart finish or reduce it down for a sticky chutney feel.
  • Handle Scotch bonnet carefully—use gloves and avoid touching your face.

Shopping Made Easy

  • Look for green mangoes in Caribbean or Asian markets—choose firm, unripe ones with no soft spots.
  • Amchar masala is available at Caribbean specialty stores or can be homemade. It’s essential to the dish’s flavor.
  • If you can’t find scotch bonnet peppers, use habanero or a drop of pepper sauce for heat.
  • Cumin seeds are usually in the spice aisle, make sure they’re whole and not ground.
  • Cilantro is widely available fresh. Shado beni is a great substitute if you can find it.

What is Amchar Masala made of?

Amchar masala is a Trinidad spice blend typically containing coriander, cumin, fennel, fenugreek, and brown mustard seeds. It’s usually dry-roasted and used in chutneys and pickled dishes.

Can I freeze mango talkari?

Yes! Portion it into freezer-safe bags or containers, then freeze for up to 3 months. Thaw in the fridge when ready to use.

Do I have to use the mango skin and seed?

It’s traditional to keep both on, which adds texture and flavor. But you can remove them for a smoother version if preferred.

What’s the difference between mango talkari and mango chutney?

Talkari is chunkier and more savory-spicy with toasted spices, while chutney is often smoother and sweeter.

Is Mango Talkari spicy?

It can be, depending on how much hot pepper you use. Adjust to your heat tolerance.

Mango Talkari cooked in a silver pan

Mango Talkari (Masala Mango)

A bold, tangy Trinidadian dish made with green mangoes simmered in spices, garlic, and hot pepper. Perfect as a snack or side to any curry meal; vegan and gluten-free.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Side Dishes, Summer Recipes, Vegan, Vegetarian
Cuisine Trinidadian

Ingredients
  

  • 3 green mangoes
  • 1/2 cup brown sugar
  • 1 Scotch Bonnet pepper any hot pepper will work
  • 1/2 teaspoon salt
  • 4 cloves garlic
  • 2 1/2 tablespoon Amchar Masala
  • 1/4 teaspoon Cumin seeds geera
  • 2 tablespoon veg oil
  • 3-4 tablespoon cilantro chopped
  • 1/3 cup water

Instructions
 

  • Cut mango into 1/2-inch slices with the skin and seed. Remove the white sponge-like core if visible.
    Cut up mango on a cutting board
  • Place mango in a large pot, cover with water, and bring to a boil. Add salt, reduce to a rolling boil, and cook for 30 minutes. Drain and set aside.
    Cooking mango pieces in a saucepan on the stove
  • While the mango cooks, heat oil in a wide pan on medium. Add garlic and reduce heat to low. Sauté for 30 seconds, then stir in cumin seeds and cook for 1 minute.
    Prepping curry ingredients with a meat cleaver on a cutting board
  • Add Amchar Masala and toast for 2–3 minutes to release flavor. Add half the cilantro and the diced hot pepper. Stir and cook for 1 minute.
    add the Amchar Massala
  • Raise heat to medium. Add boiled mango, stir well, then add brown sugar and 1/3 cup water. Bring to a boil.
    Add mango to spices in sauce pan
  • Cover and cook for 20 minutes, stirring occasionally. Adjust salt and sugar to taste. For a softer texture, add more water and simmer longer.
  • Uncover, cook to your desired consistency, then finish with the remaining cilantro.
  • Serve and enjoy!
    Mango talkari in a silver pan on the stove resting
Tried this recipe?Let us know how it was!
Coconut Macaroni And Cheese in a black baking dish

Coconut Macaroni and Cheese

Leave a Comment on Coconut Macaroni and Cheese

This Coconut Macaroni and Cheese was a flavor revelation compared to my childhood favorite Macaroni Pie, and it’s one of those dishes I bring out when I need comfort and something a little different. Using coconut milk instead of cream adds natural sweetness and a silky texture that pairs beautifully with aged cheddar, bacon, and island herbs. It’s indulgent, vibrant, and guaranteed to become your go‑to mac‑and‑cheese version.

Add a hint of seasoning, peppers, and fresh herbs, and this one-pot bake becomes an island-style match made in comfort food heaven, perfect for cozy weeknights or casual gatherings.

Coconut Macaroni And Cheese in a black baking dish

Ingredient Guide

  • Pasta: Uncooked macaroni holds its shape and soaks up the rich cheese sauce beautifully.
  • Aged White Cheddar: Sharp and creamy, it forms the flavorful base of the sauce.
  • Bacon: Provides a smoky, salty crunch that cuts through the richness.
  • Garlic: Adds aromatic depth when gently sautéed.
  • Nutmeg: Introduces a warm spice note that complements the coconut and cheese blend.
  • Seasoning Peppers (Pimento): Infuse the sauce with subtle tropical heat.
  • Parsley: Brings a fresh, herbal lift to the dish.
  • Scallions: Add mild onion flavor and visual brightness.
  • Thyme: Offers earthy, aromatic warmth in the sauce.
  • Coconut Oil: Adds rich flavor and supports the sauté base.
  • Black Pepper: Provides gentle warmth and spice.
  • All-Purpose Flour: Thickens the sauce into a smooth, creamy consistency.
  • Coconut Milk: Creamy and naturally sweet, it replaces cream and brings tropical flavor.
  • Salt: Essential for seasoning and balancing all flavors.
  • Asiago Cheese (optional): Adds an extra layer of cheesy tang and texture on top.

Shopping Made Easy

  • Get high-quality aged white cheddar for deeper flavor.
  • Standard grocery stores sell seasoning peppers; look near herbs and spices.
  • Use canned coconut milk to avoid lengthy prep.

Cooking Notes from the Kitchen

  • Cook pasta to about 90% before baking to prevent mushiness.
  • Cook bacon crisp, then chop half into the sauce and reserve some for topping.
  • Sauté aromatics (peppers, garlic, herbs) in coconut oil before adding flour—to layer flavor.
  • Whisk in chilled coconut milk slowly, then lower heat to thicken sauce gently.
  • Use oven roasting to melt cheese on top and give a golden crust when baked at 400 °F (200 °C).

Can I make this vegetarian?

Yes, simply omit the bacon and add a bit more seasoning pepper or smoked paprika for flavor.

Can I use regular cheddar instead of aged?

A milder cheddar works fine, but aged cheddar gives richer flavor and better depth.

How can I make it gluten-free?

Substitute flour with a gluten-free all-purpose blend or cornstarch slurry for thickening.

Does this freeze well?

Yes, you can freeze leftovers in sealed containers. Reheat in the oven at 350 °F (175 °C) until warm and bubbly.

Coconut Macaroni And Cheese in a black baking dish

Coconut Macaroni and Cheese

A creamy, island-inspired twist on mac and cheese with coconut milk, sharp cheddar, bacon, and tropical herb notes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Side Dishes, Vegetarian
Cuisine Fusion

Ingredients
  

  • 3 cups uncooked macaroni
  • 4 cups aged white cheddar grated
  • 8 slices bacon cooked crisp, chopped
  • 1 garlic clove grated
  • 1/4 teaspoon nutmeg
  • 2 seasoning peppers pimento, diced
  • 2 tablespoons parsley chopped
  • 4-5 sprigs thyme leaves removed
  • 3 tablespoons coconut oil
  • 1/4 teaspoon black pepper
  • 2 1/2 tablespoons all-purpose flour
  • 2 1/2-3 cups coconut milk chilled
  • 1/3 teaspoon salt
  • 1/4 cup Asiago cheese grated, optional

Instructions
 

  • Preheat oven to 400 °F (200 °C).
  • Boil macaroni in salted water until about 90% cooked. Drain and set aside.
    Boiling pasta in a saucepan on the stove
  • In a deep pan, warm coconut oil over medium. Add pimento, scallions, parsley, thyme, black pepper, and garlic; sauté 2 minutes.
  • Stir in half the chopped bacon. Add flour and cook 4–5 minutes on low.
    Making cheese sauce on the stove with bacon
  • Slowly whisk in chilled coconut milk; simmer gently and grate in nutmeg.
    Add in flour and whisk
  • Turn off heat; stir in 3 cups cheddar and salt until smooth.
    Add in grated cheese and whisk to combine
  • Combine sauce with pasta and transfer to a baking dish.
  • Top with remaining cheddar, Asiago (if used), and reserved bacon.
    Place mixture in an oven proof dish and add grated cheese on top
  • Bake 20 minutes until golden and bubbly. Serve immediately!
    Cooked mac and cheese on top of stove cooling
Tried this recipe?Let us know how it was!
Cornbread in a cast iron pan on the counter with a slice sitting on the side outside of the pan

Easy Jalapeño Cornbread

Leave a Comment on Easy Jalapeño Cornbread

While I’ve been baking this Easy Jalapeño Cornbread for years, one of my fondest food memories takes me back to a family trip to Disney World. We were hungry, tired, and ended up with fried chicken and mini cornbread at lunch. It wasn’t anything fancy, but something about the moment —the smiles, the sun, the excitement — made it unforgettable. Sometimes, the magic of a dish is in the memory.

This cornbread brings both flavor and simplicity to the table. It’s buttery, just a little sweet, and finished with the gentle heat of diced jalapeño. I use a cast iron pan for that signature crust, but a baking dish works just as well. Whether you pair it with chili, fried chicken, or just enjoy it with a bit of butter, this one’s a winner.

The best part? It’s a great base recipe. Add cheese, corn kernels, or crumbled bacon and make it your own.

Cornbread in a cast iron pan on the counter with a slice sitting on the side outside of the pan

Ingredient Guide

  • All-Purpose Flour: Provides structure and lightness.
  • Cornmeal: The heart of the recipe, adding texture and flavor.
  • Baking Soda: Helps the batter rise.
  • Salt: Enhances flavor throughout.
  • Jalapeño Pepper: Gives a subtle spicy kick.
  • Sugar: Balances the savory and gives a touch of sweetness.
  • Butter: Adds richness and helps develop a crisp edge in the pan.
  • Eggs: Bind the batter and create a soft crumb.
  • Buttermilk: Keeps the cornbread moist and tender.

Cooking Notes from the Kitchen

  • Preheat the skillet with butter for a golden, crispy edge.
  • Don’t overmix the batter; stir just until the flour disappears.
  • If you don’t have buttermilk, add 1 tablespoon lemon juice to 1 cup milk and let sit for 5 minutes.
  • Let the cornbread rest before slicing to help it hold together.

Shopping Made Easy

  • Look for cornmeal in the baking aisle; medium or fine grind works best.
  • Fresh jalapeños are in the produce section; choose firm, green peppers.
  • If buttermilk isn’t available, use a homemade substitute with lemon juice or vinegar.
  • A cast-iron skillet isn’t essential, but it adds great texture and presentation.

Can I make this without jalapeño?

Yes! Leave it out for a classic cornbread, or swap in mild green chilies for a gentler flavor.

What’s the best way to store cornbread?

Store wrapped at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently before serving.

Can I freeze cornbread?

Absolutely. Let it cool completely, wrap in foil or plastic wrap, and freeze for up to 2 months.

What meals go well with jalapeño cornbread?

It pairs beautifully with chili, soups, barbecue, or even a simple fried egg breakfast.

Can I use a different type of pepper?

Sure, try serrano for more heat or poblano for a milder taste.

Cornbread in a cast iron pan on the counter with a slice sitting on the side outside of the pan

Easy Jalapeño Cornbread

A buttery, golden cornbread with just the right touch of jalapeño heat. Simple to make, deeply satisfying, and endlessly customizable.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Breads & Bakes, Chris’s Kitchen, Comfort Food, Fall Recipes, Grilling, Side Dishes, Summer Recipes, Vegetarian
Cuisine Fusion
Servings 8

Ingredients
  

  • 3/4 cup all-purpose flour
  • 1 1/4 cup corn meal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 jalapeno diced fine
  • 1/2 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 cup buttermilk

Instructions
 

  • Preheat oven to 350°F (177°C). Melt butter in a cast iron pan over low heat. Add diced jalapeño and cook for 1 minute to soften and infuse flavor. Let cool slightly.
    Diced jalapeño pepper sizzling in butter in a cast iron pan
  • In a large bowl, whisk the cooled butter with buttermilk, eggs, and sugar until smooth.
    Egg and spicy butter mixture in a silver bowl with a spatula on the side on a counter
  • In a separate bowl, mix cornmeal, flour, baking soda, and salt. Add to the wet ingredients and stir until just combined.
    Add in dry mixture to wet mixture and whisk
  • Pour the batter into the greased skillet or baking dish. Smooth the top.
    Cornbread batter in a cast iron pan before cooking
  • Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
    Cooked cornbread in cast iton skillet cooling on the counter
  • Let cool slightly before slicing and serving.
    Cornbread in a cast iron pan on the counter with a slice sitting on the side outside of the pan
Tried this recipe?Let us know how it was!
Coconut French Toast with Caramel Passionfruit Sauce

Coconut French Toast with Banana Passion Fruit Caramel Sauce

Leave a Comment on Coconut French Toast with Banana Passion Fruit Caramel Sauce

Confession time! I’ve never been a fan of sweet foods, especially French toast. It wasn’t something I grew up eating back home in the islands either. But when a fan challenged me to put a Caribbean spin on classic French toast, I couldn’t resist. The result? This recipe right here: Coconut French Toast with Banana Passion Fruit Caramel Sauce. If you’re into French toast, you’re going to love this version, especially with that lush caramel passion fruit sauce drizzled on top. Trust me, your brunch game is about to level up!

This Caribbean-style French toast brings a tropical flair to your breakfast table. Thick slices of day-old bread are soaked in a coconut milk and egg mixture, then pan-fried to golden perfection. The dish is elevated with a rich banana and passion fruit caramel sauce, making it a decadent treat for brunch or a special breakfast.

French toast

Ingredient Guide

  • Bread: Use day-old bread, sliced ¾–1 inch (2–2.5 cm) thick, to absorb the coconut batter without falling apart.
  • Coconut Milk: Provides a creamy, tropical flavor base for both the batter and the caramel sauce.
  • Passion Fruit: Adds a tangy brightness to the caramel sauce; use the pulp for best results.
  • Bananas: Sliced ripe bananas contribute sweetness and texture to the topping.
  • Brown Sugar: Golden brown sugar is ideal for creating a rich, amber caramel.
  • Spices: Nutmeg, cinnamon, and ground ginger infuse warmth and depth into the dish.
  • Maple Syrup: Enhances the caramel sauce with natural sweetness and complexity.

Shopping Made Easy

  • Bread: Opt for sturdy, day-old bread like brioche or challah, available at most bakeries or grocery stores.
  • Coconut Milk: Found in the international or canned goods aisle; choose full-fat for a richer flavor.
  • Passion Fruit: Look for fresh passion fruit in the produce section; if unavailable, check the frozen fruit aisle for pulp.
  • Bananas: Select ripe bananas with brown spots for optimal sweetness.
  • Spices: Nutmeg, cinnamon, and ground ginger are commonly found in the spice aisle.
  • Maple Syrup: Available in the breakfast or natural foods section; use pure maple syrup for best taste.

Cooking Notes from the Kitchen

  • Allow the bread slices to soak thoroughly in the coconut batter for maximum flavor absorption.
  • Monitor the sugar closely as it melts to prevent burning; aim for a golden amber color before adding other ingredients.
  • Cook the French toast on medium-low heat to ensure even browning and thorough cooking without burning.
  • Top the French toast with the warm banana passion fruit caramel sauce just before serving for the best texture and flavor

Coconut French Toast with Caramel Passionfruit Sauce

Coconut French Toast with Banana Passion Fruit Caramel Sauce

This Caribbean-inspired French toast combines the creamy richness of coconut milk with the tropical flavors of banana and passion fruit, creating a delightful dish perfect for brunch or a special breakfast treat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Chris’s Kitchen, Comfort Food, Fall Recipes, Vegetarian, Winter Recipes
Cuisine Fusion
Servings 4

Ingredients
  

  • 4 slices Bread one day old, ¾–1 inch / 2–2.5 cm thick
  • 2 large eggs
  • 1 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 pinch salt optional

For the Banana Passion Fruit Caramel Sauce

  • 2 tablespoons golden brown sugar
  • 1 cup coconut milk
  • 1/4 teaspoon ground ginger
  • 1 pinch salt
  • 1 passion fruit pulp only
  • 2 ripe bananas sliced
  • 1 tablespoon butter
  • 2 tablespoons pure maple syrup

For Cooking

  • 1 1/2 tablespoons butter
  • 1 1/2 tablespoons coconut oil

Instructions
 

  • In a mixing bowl, whisk together the eggs, 1 cup coconut milk, vanilla extract, nutmeg, cinnamon, and a pinch of salt if using.
    French toast batter in a red roasting dish with a whisk laid on the side
  • Place the bread slices in the batter, ensuring they are fully submerged. Allow them to soak until the mixture is absorbed.
    Sliced bread in dish with french toast batter
  • In a non-stick saucepan over medium heat, melt the brown sugar until it becomes frothy and amber-colored. Carefully add the coconut milk, whisking continuously. Stir in the ground ginger and a pinch of salt. 
    Caramel sauce in large sauté pan
  • Add the passion fruit pulp and sliced bananas, mixing well to coat. Let the mixture simmer for about 5 minutes. Add the butter and maple syrup, stirring until the sauce thickens to your desired consistency.
    Add in banana
  • Heat the butter and coconut oil in a non-stick pan over medium-low heat. Place the soaked bread slices in the pan and cook for about 3 minutes on each side, or until golden brown. Flip the slices a couple more times, cooking for an additional 2 minutes per side to ensure they are cooked through. Adjust the heat as necessary to prevent burning.
    Toasting bread for french toast
  • Cut the French toast slices into triangles if desired and top with the warm banana passion fruit caramel sauce. Serve immediately!
    French toast
Tried this recipe?Let us know how it was!
Curry chickpeas with potato and spinach in a sauté pan on the stove

Curry Chickpeas with Potato and Spinach

Leave a Comment on Curry Chickpeas with Potato and Spinach

As a small fella growing up in Trinidad and Tobago, one of my favorite Saturday morning dishes was curry aloo, potato curry, served with hot sada roti and a bit of mango kuchela on the side.

This Classic Curry Chickpeas with Potato & Spinach takes that childhood favorite and builds on it with the addition of canned chickpeas (channa) and fresh baby spinach for a rich and filling one-pot meal. If you’re looking for a quick Caribbean vegan curry or a gluten-free chickpea curry recipe with real island flavor, this one’s a sure hit. The madras curry base, green seasoning, cumin, and garlic come together in perfect harmony. And once you scoop that thick, fragrant sauce up with roti or rice, you’ll know you’ve got a new favorite on your hands.

Ingredient Guide

  • Vegetable Oil: Use a neutral oil like sunflower or canola to sauté aromatics and form the curry base.
  • Onion: Adds sweetness and depth; cook low and slow to soften.
  • Garlic: Boosts savoriness and complements the curry and cumin.
  • Cumin Seeds (geera): Add earthy, roasted depth typical of Trinidadian curry dishes.
  • Scotch Bonnet Pepper: Brings heat and aroma; use less or omit for a milder version.
  • Black Pepper: Adds a layer of background spice.
  • Curry Powder (Madras Blend): The flavor foundation—cook thoroughly to eliminate rawness.
  • Caribbean Green Seasoning: Gives herbal depth and signature island taste; use homemade or bottled.
  • Potatoes: Add creaminess and body to the dish; waxy or all-purpose potatoes work best.
  • Chickpeas: Convenient and protein-rich; rinse well to remove excess salt and starch.
  • Baby Spinach: Wilts quickly and balances the richness; frozen can be used if well-drained.
  • Salt: Season to taste; adjust at the end after flavors develop.
  • Water: Used to simmer the curry and control thickness.

Shopping Made Easy

  • Canned chickpeas are easy to use, rinse thoroughly to remove brine.
  • Madras curry powder is available in Caribbean or Indian grocery aisles—look for bright yellow color and deep aroma.
  • Use baby spinach for quick cooking, or substitute frozen chopped spinach if drained well.
  • Caribbean green seasoning can be made at home with herbs like thyme, scallion, and garlic or purchased pre-made.
  • Choose medium-starch potatoes that hold their shape but still soften nicely in curry.

Cooking Notes from the Kitchen

  • Sauté aromatics low and slow to build the best curry flavor base.
  • Cook curry powder fully to avoid a raw or bitter aftertaste.
  • Crushing some of the potatoes and chickpeas at the end thickens the curry naturally.
  • The curry will thicken as it cools, so adjust water based on how you plan to serve it—roti calls for more gravy.
  • Taste and adjust salt after simmering, not before.

Can I use dried chickpeas instead of canned?

Yes, just soak overnight and boil until tender before using. Adjust the cooking time accordingly.

Is this dish freezer-friendly?

It freezes well. Cool completely and store in portions. Reheat gently and add a splash of water if too thick.

What’s the best spinach substitute?

You can use shado beni (culantro), callaloo leaves, or even chopped kale; just add a few minutes of cooking time.

Can I leave out the scotch bonnet?

Yes, especially if you’re sensitive to spice. The curry will still have great flavor without it.

Curry chickpeas with potato and spinach in a sauté pan on the stove

Curry Chickpeas with Potato and Spinach

A hearty vegan Caribbean curry made with tender chickpeas, creamy potato, and wilted baby spinach in a richly spiced sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Vegan, Vegetarian
Cuisine Trinidadian

Ingredients
  

  • 2-3 tablespoons vegetable oil
  • 1/2 onion medium, diced
  • 4 cloves garlic diced
  • 1/2 teaspoon cumin seeds geera
  • 1/2 scotch bonnet pepper thinly sliced
  • 1/4 teaspoon black pepper
  • 2 1/2 tablespoons curry powder madras blend
  • 1 teaspoon Caribbean Green Seasoning
  • 3 potatoes large; cut into 2-inch cubes
  • 1 can chickpeas rinsed
  • 1/2 pound baby spinach
  • 1/2 teaspoon salt adjust to taste
  • 2 1/2-3 cups water

Instructions
 

  • Heat oil in a wide pan on medium heat. Add onion and garlic, reduce heat to low, and sauté for 2–3 minutes.
  • Add cumin seeds and scotch bonnet. Cook for another 1–2 minutes.
    Heating onion, garlic, and pepper on stove in vegetable oil
  • Add the Cumin Seeds (1/2 teaspoon), along with the Scotch Bonnet Pepper (1/2) and Freshly Ground Black Pepper (1/4 teaspoon) and cook another 1-2 minutes.
  • Stir in curry powder and cook for 3–5 minutes, stirring constantly, to toast and deepen flavor.
    Add in curry powder and stir with a wooden spoon
  • Add potatoes and increase heat to medium-high. Stir well to coat in the curry base.
    Add in potato and coat
  • Add chickpeas, water, and green seasoning. Bring to a boil.
    Brining potatoes and chickpeas to a boil
  • Reduce heat, cover slightly, and simmer gently for 25 minutes. Add salt and stir.
  • Use a spoon to mash a few chickpeas and potatoes to thicken the sauce. Add spinach and cover. Cook for 2–3 more minutes until wilted. 
    Add in spinach
  • Taste for salt and serve hot with roti or rice.
    Spinach wilted with cooked chickpeas and potatoes
Tried this recipe?Let us know how it was!
Stewed Lentils in a pot with pumpkin pieces

Quick and Tasty Caribbean Lentil Stewed Lentils

Leave a Comment on Quick and Tasty Caribbean Lentil Stewed Lentils

Craving a comforting, wholesome dish without spending hours in the kitchen? This Quick and Tasty Caribbean Lentil Stew recipe is the perfect solution. Lentils are a staple in Caribbean homes—usually cooked with pumpkin, garlic, and herbs—and this version brings all that heartwarming flavor with pantry-friendly ingredients and a faster prep.

Inspired by my mom’s classic stewed lentils, this version came together on a night when my freezer was bare. I grabbed a can of lentils and improvised with stewed tomatoes and diced pumpkin. The result? A rich, deeply flavored lentil stew with bold Caribbean flair.

You can enjoy it over steamed rice, with roti, or even spooned over toast. It also keeps well for days, making it a great make-ahead option. Whether you’re vegan, vegetarian, or just looking for a #meatfree Monday meal, this dish is full of soul.

Stewed Lentils in a pot with pumpkin pieces

Ingredient Guide

  • Lentils (Canned or Cooked): A hearty base full of protein and fiber; canned versions save time.
  • Stewed Tomatoes: Adds acidity, color, and depth to the sauce.
  • Pumpkin (or Squash): Naturally sweetens and thickens the stew as it softens.
  • Vegetable Stock: Adds richness—use chicken stock if not making this vegan.
  • Browning: A Caribbean kitchen staple for color and a hint of caramel flavor.
  • Shallot and Garlic: The flavor base—savory and aromatic.
  • Scotch Bonnet Pepper: Optional, but adds heat and complexity. Remove seeds to control spice level.
  • Bay Leaf: Adds an earthy depth to the stew as it simmers.
  • Brown Sugar: Balances the tartness of canned tomatoes.
  • Parsley and Scallions: For freshness and a bright herbal finish.
  • Salt and Black Pepper: Season to taste.

Shopping Made Easy

  • Use canned lentils to save time, or cook dried lentils ahead of time if preferred.
  • Canned stewed tomatoes are found in the canned vegetables aisle—look for ones without added sugar.
  • Caribbean browning sauce is usually found in the international foods section.
  • You can substitute pumpkin with sweet potato or butternut squash.
  • Scotch Bonnet can be replaced with any chili or omitted altogether.

Cooking Notes from the Kitchen

  • Always sauté aromatics like shallot and garlic first to build a flavorful base.
  • Browning adds rich color and a subtle smoky flavor—don’t skip it.
  • For a thicker stew, mash some of the pumpkin pieces before serving.
  • Let the stew sit for 10 minutes after cooking—flavors will deepen as it cools.
  • Store leftovers in the fridge for up to 4 days or freeze for longer storage.

Can I use dried lentils instead of canned?

Yes, just cook them fully ahead of time. You’ll need about 2 cups of cooked lentils.

What can I substitute for pumpkin?

Sweet potatoes, carrots, or any firm squash work well in this dish.

How spicy is it?

Mild by default—add more Scotch Bonnet or chili to turn up the heat.

What is browning?

A Caribbean condiment made by caramelizing sugar, it adds color and a deep, smoky note to stews and sauces.

Is this dish vegan and gluten-free?

Yes, just ensure your stock and browning sauce are certified gluten-free.

Stewed Lentils in a pot with pumpkin pieces

Quick and Tasty Caribbean Lentil Stewed Lentils

This simple, one-pot lentil stew loaded with pumpkin is a fuss-free, delicious and nutritious dinner option, perfect for a weekday night!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soups & Stews, Vegan, Vegetarian
Cuisine Fusion, Trinidadian

Ingredients
  

  • 1 can lentils
  • 1 can stewed tomatoes
  • 1/4 teaspoon salt
  • 1 cup diced pumpkin
  • 1 cup veg stock
  • 1 teaspoon browning
  • 1/4 teaspoon black pepper
  • 1 bulb large shallot chopped
  • 3 cloves garlic crushed
  • 2 stalks scallions chopped
  • 1 tablespoon chopped parsley
  • 1 tablespoon brown sugar
  • 1 tablespoon olive oil
  • 1 bay leaf
  • 1/2 Scotch Bonnet pepper

Instructions
 

  • Heat the Olive Oil (1 tablespoon) in a saucepan on a medium flame. Add the Shallot (1) and Garlic (3 clove), and turn the heat down and cook for 2-3 minutes on low.
    Heating shallot and garlic in a large soup pot
  • Add black pepper, scallions, and pumpkin. Stir well and cook for another minute.
    Add in pumpkin, pepper, and scallion to pot
  • Add Scotch Bonnet pepper (if using), then stir in lentils, stewed tomatoes, sugar, bay leaf, parsley, stock, and salt. Bring to a boil, add browning, and stir.
    All ingredients for stewed lentils cooking on the stove
  • Reduce to a gentle boil, cover, and simmer for 20–25 minutes.
    Stewed lentils cooking on the stove in a large soup pot
  • Remove bay leaf. Check salt and adjust. Mash some pumpkin if you want a thicker consistency.
    Serve hot with rice, toast, or roti.
    Stewed lentils cooking with greens cooking on stove
Tried this recipe?Let us know how it was!