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Caribbean side dish

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Vegan curry corn in a skillet
Easy Caribbean Recipes Featured Side Dishes Spring Recipes Summer Recipes Trinidadian Vegan Vegetarian Weeknight Dinners

Easy Caribbean Curry Corn with Green Seasoning

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Back in 2017, I shared what many of you still call The Ultimate Curry Corn Recipe, and it remains one of the most popular vegan recipes on CaribbeanPot.com. But sometimes, we crave the same bold flavor with fewer steps. That’s where this Easy Caribbean Curry Corn with Green Seasoning comes in, a simplified version that’s just as vibrant, thanks to Caribbean Green Seasoning, roasted geera, and that unmistakable touch of Scotch Bonnet heat.

Sweet corn kernels soak up every bit of that rich, curry-infused sauce, making this a go-to side dish or a vegan main you can serve on its own. It’s also naturally gluten-free, just check each ingredient to make sure it aligns with your specific dietary needs. Whether you like your curry corn dry or with a bit of gravy, this dish delivers serious flavor in under 30 minutes.

Vegan curry corn in a skillet

Ingredients Guide

  • Vegetable Oil: For building the base flavor of the curry.
  • Onion: Adds sweetness and body to the sauce.
  • Garlic: A savory foundation to balance the curry spices.
  • Caribbean Green Seasoning: Delivers herbaceous, island depth.
  • Curry Powder: The heart of the dish; use your favorite blend.
  • Tomato: Adds brightness and slight acidity.
  • Scotch Bonnet Pepper: Brings fruity heat to the curry.
  • Salt and Black Pepper: Essential seasonings to round out flavor.
  • Roasted Geera: Toasted cumin adds deep, earthy spice.
  • Sweet Corn Kernels: The star of the dish; juicy and crisp.
  • Chives: Stirred in at the end for a fresh, savory finish.

Shopping Made Easy

  • Use frozen or fresh corn kernels depending on availability.
  • Roasted geera (ground cumin) is available at West Indian or South Asian groceries.
  • Green seasoning can be homemade or store-bought.
  • Use coconut milk for a creamier version, if desired.

Cooking Notes from the Kitchen

  • This recipe skips coconut milk, but feel free to add 1 cup for a richer gravy.
  • Using only the corn kernels makes this dish easier to eat and faster to cook.
  • Green Scotch Bonnet has a milder flavor, perfect if you want heat without overwhelming spice.
  • You can adjust the texture by reducing or increasing the cooking liquid.

Can I make curry corn gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure your curry powder and green seasoning don’t contain any hidden gluten-based thickeners or additives.

Can I use canned corn?

Yes, but drain and rinse it well first. Fresh or frozen corn gives a better texture, but canned works in a pinch.

How do I make this creamier?

Add 1 cup of coconut milk in place of half the cooking water for a richer, more luxurious sauce.

Vegan curry corn in a skillet

Easy Caribbean Curry Corn with Green Seasoning

A quick, bold vegetarian curry made with sweet corn, Caribbean spices, and a Scotch Bonnet kick.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Easy Caribbean Recipes, Side Dishes, Spring Recipes, Summer Recipes, Vegan, Vegetarian, Weeknight Dinners
Cuisine Trinidadian
Servings 4

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 onion diced
  • 7 cloves garlic smashed
  • 1 1/2 tablespoons Caribbean Green Seasoning
  • 2 tablespoons curry powder
  • 1 cup water for cooking curry
  • 1 tomato diced
  • 1 green Scotch Bonnet pepper
  • 3/4 tablespoon salt
  • 1/2 teaspoon black pepper
  • 3/4 tablespoon roasted geera ground roasted cumin
  • 6 large sweet corn kernels
  • 2 cups water for cooking corn
  • 1/2 cup chives chopped fine
  • 1 medium onion diced
  • 7 cloves garlic smashed
  • 1 1/2 tablespoons Caribbean Green Seasoning
  • 2 tablespoons curry powder
  • 1 cup water for cooking curry
  • 1 medium tomato diced
  • 1 green Scotch Bonnet pepper
  • 3/4 tablespoon salt
  • 1/2 teaspoon black pepper
  • 3/4 tablespoon roasted geera ground roasted cumin
  • 6 large sweet corn kernels only
  • 2 cups water for cooking corn
  • 1/2 cup chives chopped fine

Instructions
 

  • Heat a heavy-bottom pan on medium and add the vegetable oil. Sauté onion and garlic for 2–3 minutes.
    Ingredients laid out next to a skillet on a grill
  • Add the Caribbean Green Seasoning and cook for another 3 minutes.
  • Add the Caribbean Green Seasoning and cook for another 3 minutes. Add 1 cup water, tomato, Scotch Bonnet, salt, geera, and black pepper. Cook until the liquid reduces and thickens to form a curry base.
    Heating seasoning in a skillet
  • Add corn kernels and stir to coat fully in the curry.
    Cut kernels of corn cob
  • Pour in 2 cups of water, bring to a boil, and simmer for about 6 minutes.
    Coat corn kernels in curry base in skillet
  • If using coconut milk, add 1 cup of coconut milk and 1 cup of water.
  • Taste and adjust salt as needed. If using, add coconut milk with the water in this step.
    Cooked curry corn kernels in a skillet
  • Turn off the stove and stir in chopped chives. Let sit for a minute before serving to allow the sauce to thicken.
    Add in chives

Notes

I suggest following along with the video, as much more about the recipe is discussed there, including why I used a green Scotch Bonnet pepper and why (yes, you can) I didn’t use coconut milk. If making this dish gluten-free, please go through the list of ingredients to ensure that they meet your specific gluten-free dietary requirements.
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Stewed honey nut squash in a red soup pot on the stove
Fall Recipes Featured Fusion Rice & One-Pot Seafood & Fish Seasonal Recipes Side Dishes Weeknight Dinners

Stewed Honey Nut Squash with Saltfish

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I’ll be honest. before stumbling across them at a local market, I had never even heard of honey nut squash. But the name caught my eye, and being a lover of all things squash and pumpkin, I had to bring them home and give them the Caribbean treatment. That’s how this Stewed Honey Nut Squash with Saltfish recipe came to life.

This dish is cozy, rich, and just slightly sweet, thanks to the natural flavor of the squash and a touch of brown sugar. I added a bit of saltfish (salted cod) to balance things out, but if you’re keeping things vegan, feel free to leave that out, it’ll still taste amazing. Think of it as one of those versatile dishes you can serve as a hearty vegetable side or even the star of the plate with some roti to scoop it up.

The squash softens beautifully as it stews, soaking up all those island flavors from garlic, green seasoning, and a little olive oil. Whether you’re trying something new or just craving that comforting Caribbean vibe, this one’s for you.

Stewed honey nut squash in a red soup pot on the stove

Ingredient Guide

  • Honey Nut Squash: A sweet, small winter squash that softens beautifully when stewed.
  • Onion: Builds the flavor base and adds a hint of sweetness.
  • Garlic: Provides bold aromatic depth.
  • Olive Oil: Used to sauté the aromatics and carry flavor throughout the dish.
  • Brown Sugar: Enhances the natural sweetness and helps develop a slight caramelization.
  • Caribbean Green Seasoning: A blend of herbs that gives the dish its distinctive Caribbean flavor.
  • Saltfish (Salted Cod): Brings a savory, salty element. Optional if you’re making it vegan.
  • Salt: Balances and enhances all the other flavors.

Shopping Made Easy

  • Look for honey nut squash in the fall at farmers’ markets or specialty grocers. It looks like a mini butternut squash with deeper color.
  • Salted cod (saltfish) is typically found in the international section or seafood area of the grocery store. Rinse and soak well before using.
  • You can make your own Caribbean green seasoning using cilantro, scallions, thyme, garlic, and hot pepper blended together.
  • Brown sugar adds depth, coconut or turbinado sugar also works in a pinch.

Cooking Notes from the Kitchen

  • I like to crush the squash a bit toward the end for a smoother texture, but you can leave it chunky if that’s your preference.
  • Don’t be afraid to burn off the liquid at the end to concentrate the flavors.
  • You can swap salted cod for seasoned shrimp in the final 5 minutes of cooking for a twist.

Can I substitute butternut squash for honey nut squash?

Absolutely. Butternut squash is a great alternative; just adjust your cooking time since it’s slightly larger and firmer.

How do I prepare salted cod before cooking?

Soak the cod in cold water for several hours, changing the water at least twice. Boil it briefly to reduce excess salt before adding it to recipes.

How do I make this recipe fully vegan?

Leave out the salted cod. All the other ingredients are plant-based, and the dish will still be flavorful and satisfying.

Is stewed honey nut squash gluten-free?

Yes, it’s naturally gluten-free. Just double-check your seasoning blend and salted cod packaging to be safe.

What do I serve with stewed squash and saltfish?

It’s perfect with hot roti, rice, or even as part of a larger Caribbean spread with stewed meats or fried plantains.

Stewed honey nut squash in a red soup pot on the stove

Stewed Honey Nut Squash with Saltfish

A cozy and flavorful Caribbean side dish made with tender honey nut squash, saltfish, and aromatic seasonings. A perfect balance of sweet, savory, and salty that pairs beautifully with roti or rice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Fall Recipes, Rice & One-Pot, Seafood & Fish, Seasonal Recipes, Side Dishes, Weeknight Dinners
Cuisine Fusion
Servings 4

Ingredients
  

  • 3 honey nut squash peeled and cubed
  • 1/2 onion diced
  • 2 cloves garlic diced
  • 1 tablespoon olive oil
  • 1 tablespoon brown sugar
  • 1/2 teaspoon Caribbean Green Seasoning
  • 3/4 cup salted cod
  • 1/4 teaspoon salt

Instructions
 

  • Boil the salted cod in a pot of water for about 20 minutes to remove the salt. Drain and rinse the fish, then shred it into small pieces.
  • Peel, core, and cube the honey nut squash, then place in a bowl with cool water to prevent discoloration.
    Whole Honey Nut Squash next to an onion on a cutting board
  • Heat olive oil in a heavy pot over medium heat. Reduce to low, then add onion, garlic, and a pinch of black pepper. Sauté for 2–3 minutes.
    Diced onion and garlic in a large pot on the stove with some olive oil
  • Add the prepared salted cod and stir well. Mix in the Caribbean green seasoning and continue stirring.
  • Increase the heat to medium-high. Add the drained squash cubes and stir thoroughly to combine.
    Add Honey Nut Squash to pot
  • Sprinkle in the brown sugar, cover the pot, and cook for 3–5 minutes. The squash will begin to release its natural juices.
  • Add salt, reduce the heat to low, and cover. Simmer for 20–24 minutes, stirring occasionally, until squash is soft and beginning to break apart.
  • Taste and adjust salt if needed. Raise the heat to medium-high to evaporate excess liquid, using the back of a spoon to mash any remaining solid pieces. Cook an additional 5–7 minutes until desired texture is reached.
    Cooked honey nut squash in large red pot on stovev
  • Serve hot, either as a side dish or with roti.
    Stirring honey nut squash with a wooden spoon
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Stewed Pigeon Peas
Easy Caribbean Recipes Featured Soups & Stews Vegetarian

Easy Stewed Pigeon Peas

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In the Caribbean, we’re known for taking our time in the kitchen. Many of our dishes are simmered low and slow to build that deep flavor we love. But let’s be real, sometimes we just don’t have the time. That’s why I came up with this Easy Stewed Pigeon Peas recipe. It’s packed with the same bold flavor, but comes together in under 30 minutes using pantry staples.

Instead of soaking and boiling dried pigeon peas for hours, I reach for canned peas—green or dry will do. I pair them with stewed tomatoes (the kind with celery and onion already in there), and round things out with fresh thyme, Caribbean green seasoning, a touch of brown sugar, and a bit of browning for color. It’s all about layering those flavors to create something rich, hearty, and 100% satisfying.

You can serve this with rice, roti, or on its own as a side dish. And if you’ve got some pumpkin, sweet potato, or carrots on hand, toss them in to bulk it up. This is comfort food with Caribbean soul, made weeknight-friendly.

Stewed Pigeon Peas

Ingredient Guide

  • Pigeon Peas: Canned pigeon peas offer authentic taste and are ready in minutes.
  • Stewed Tomatoes with Celery and Onion: Provide depth and texture without extra prep.
  • Onion and Garlic: Build a savory aroma that forms the stew’s flavor base.
  • Thyme and Parsley: Fresh herbs enhance the stew with earthy, aromatic notes.
  • Olive Oil: Used to sauté and meld flavors together.
  • Black Pepper: Adds subtle, warm seasoning.
  • Caribbean Green Seasoning: Infuses traditional island spice layers.
  • Brown Sugar: Balances acidity with a touch of sweetness.
  • Vegetable Stock Cube: Boosts umami for rich, savory depth.
  • Water: Adjusts consistency for stewing comfort.
  • Caribbean Browning: Provides depth of color and mellow caramel tones.

Shopping Made Easy

  • Canned pigeon peas are ideal for quick preparation and real Caribbean flavor.
  • Stewed tomatoes with added vegetables create a flavorful base with no extra chopping.
  • Olive oil, herbs, and seasonings are pantry staples you likely already have.
  • Use Caribbean browning and green seasoning for traditional aroma and color, which are available in West Indian aisles.

Cooking Notes from the Kitchen

  • Rinse the canned peas to reduce sodium and preserve firm texture.
  • Sauté onion, garlic, and thyme over medium heat to gently awaken the flavors.
  • Bring the stew to a rolling boil before simmering to evenly cook ingredients.
  • Leave the lid slightly ajar while simmering to thicken the sauce without losing liquid.
  • Taste and adjust seasoning at the end since stock cubes and tomatoes may add salt.

Can I use dried pigeon peas instead?

Yes—soak and cook dried peas until tender first, but note it will significantly increase cooking time.

What substitutes work for green seasoning?

Blend scallion, garlic, parsley, and thyme as a fresh seasoning alternative.

Can I add vegetables to this stew?

Yes, root vegetables like pumpkin, sweet potato, or carrot are great additions—just adjust water and simmer time accordingly.

Is this stew vegetarian?

Yes, provided you use a plant-based or no stock cube.

What else can I serve with this dish?

Serve with rice, roti, or boiled ground provisions, such as cassava, green bananas, or sweet potatoes, for a complete Caribbean-style meal.

Stewed Pigeon Peas

Easy Stewed Pigeon Peas

A delicious and fast-cooking version of Caribbean stewed pigeon peas with pantry staples and bold flavors.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Easy Caribbean Recipes, Soups & Stews, Vegetarian

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic smashed
  • 2 sprigs thyme
  • 1/4 teaspoon black pepper
  • 1 can pigeon peas rinsed
  • 1 can tomato accents with liquid
  • 1 teaspoon Caribbean green seasoning
  • 1/4 cup water
  • 1 tablespoon brown sugar
  • 1/2 teaspoon Caribbean browning
  • 1 vegetable stock cube
  • 1 tablespoon parsley chopped

Instructions
 

  • In a saucepan add Olive Oil (1 tablespoon) and set to low heat.
  • Add Onion (1), Garlic (2 clove), Freshly Ground Black Pepper (1/4 teaspoon), and Fresh Thyme (2 sprig). Cook for 2-3 minutes.
    Diced onion, garlic, thyme and black pepper. heating in a saucepan on the stove
  • Add the Pigeon Peas (14 ounce) to the pan.
    Pigeon peas added to the pan
  • Add Stewed Tomatoes (14 ounce) and mix all the ingredients together. Simmer on high heat.
    Stewed tomatoes added to pan
  • Add in the Fresh Parsley (1 tablespoon), Brown Sugar (1 tablespoon), West Indian Browning (1/2 teaspoon), Water (1/4 cup), Green Caribbean Seasoning (1 teaspoon) and break in a Vegetable Bouillon Cube (1).
  • Let it gently boil for 10-15 minutes.
    Pigeon peas and other ingredients boiling on the stove
  • Taste to adjust seasoning as needed. Serve and enjoy!
    Stewed pigeon peas in a saucepan on the stove
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