vegetarian Archives | Page 2 of 5

While I’ve shared several recipes with potato and chickpeas over the years and yes, you have seen a version of this curry recipe on here. This will be the first time we’re doing this from ‘scratch’. In the previous version we used chickpeas (channa) from the can, with excellent results, but I wanted to share the traditional way with you.

You’ll Need…

2 cups dried chickpeas (soak in 4 cups water)
6 medium potatoes (1/4’s)
12-16 cups water (adjust)
1 heaping tablespoon Caribbean Green Seasoning
2 tablespoon Curry powder
1 tablespoon Anchar Masala
1 medium onion (diced)
6-8 cloves garlic
5 bird’s eye pepper
2 tablespoon olive oil | 1 teaspoon salt.
2 tablespoon chopped parsley

Important! If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use, as some may contain fillers. And remember to wash your hands with soap and water immediately after handling spicy peppers.

Place the dried chickpeas in a deep bowl and cover with water (not mentioned in the ingredient list) and allow it to soak for 4-6 hours. In my case I did it overnight. Make sure there’s about 1 inch of water above the dried chickpeas when you start. This step will help to quicken the cook time. Yes you can do this recipe with the aid of a pressure cooker, but I prefer to cook low and slow, plus we’re trying to stick to the traditional way of preparing this dish.

Let’s make a sort of slurry to start things off. In a bowl place the Curry Powder along with the Anchar Masala (use 1 teaspoon of ground roasted cumin if you cannot source the Anchar Masala), the Caribbean Green Seasoning and 3/4 cup water. Give this a good mix!

Heat the olive oil in a deep pot on a medium flame, pour in the curry slurry we created and turn the heat down to low. We want to gently cook the curry to allow all the spices which makes up a good curry powder, to bloom.

Let it cook on that gentle heat for 5 minutes, then crank-up the heat to HIGH to burn off all that liquid.

As you start seeing the oil we started with, take the heat all the way back down to low. Now add the onion, garlic and pepper (in my case I used birds eye pepper, but you can add any spicy pepper and in the amounts you like). Stir to mix well. Remember, the heat is on low.

Rinse the soaked chickpeas a couple times with cool water, drain and place in the pot now.

Also add in the potatoes (yea I like them in big pieces so as they cook and start falling apart, some will still keep their shape and add texture to the dish). Stir well to coat everything in that curry niceness we created.

It’s now time to add the salt and cover everything with water, then crank up the heat to medium/high to bring it to a boil. I used between 13-15 cups of water in cooking, as I stared with 12 cups but added more as it slowly cooked. This is a BIG batch of curry, so feel free to freeze the leftovers.

As it comes to a boil, lower the heat to a simmer and place the lid of the pot on, but slightly ajar. Cook for an hour and 15 minutes. Add more water if necessary. Providing the channa is soft, it’s time to adjust the salt to your own liking.

To thicken things, I used my potato masher to smash a bit of the chickpeas, but do keep in mind that as the pot cools it will thicken naturally.

Typically you’d toss in chopped shado beni (chandon beni aka culantro) or cilantro, but in my case all I had was parsley on hand.

So there you have it, channa and aloo from scratch, an iconic veg or vegetarian curry, which is guaranteed to delight your tastebuds.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Vegetarian

Delicious Curry Potato With Spinach.

November 20, 2024October 25, 20222 Comments

Unlike 95% of the curry dishes you’ll find in the Caribbean, where there’s usually a gravy or sauce, this one is dry. Don’t let the word ‘dry’ confuse you into thinking it will be bland and reminiscent of cardboard. Quite the opposite.. it’s banging with flavor and I can guarantee you that you and your family will quickly fall in love with this dish.

You’ll Need…

4 large potatoes
2-3 tablespoon coconut oil
13/4 lb spinach
3/4 tablespoon salt (divided) | 1/2 teaspoon black pepper
2 medium onions (sliced)
6-8 cloves garlic (smashed)
3/4 teaspoon cumin seeds (geera)
1 1/2 tablespoon curry powder
1 medium tomato (diced)
2-3 tablespoon water
6 bird’s eye pepper

Peel, cube (large pieces) and wash the potatoes. Then put them into a pot with water with 3/4 of the salt and bring to a boil. Reduce to a rolling boil for 15-20 minutes (until tender). Drain and set aside.

In a deep pot heat the coconut oil (or any oil you prefer using) on a medium flame, then add the onion, garlic, Geera (cumin seeds) and the Bird’s Eye pepper (leave whole – don’t break or cut – UNLESS you want the raw heat). Go in with the fresh ground black pepper and turn the heat to low and let it gently cook for 3-4 minutes.

It’s time to add your curry powder (heat still on low) and stir well. The goal is to bloom or release the spices which makes up a good curry powder. For a bit of balance, add the diced tomato, remaining salt and the water. Cook for a further 3-4 minutes.

Add the pre-boiled potato to the pot and stir well. Heat up to medium now so we can get a slight crust to the potato.

After about 5 minutes add the washed and drained spinach. It will pile up, but rest assured it will wilt. 5 minutes later and you’re done!

Remember to taste for salt and adjust to your liking and cook the spinach to the way you enjoy it. For me, it’s just past when it wilts down. BTW, you can always add a bit of coconut milk or cream at the start when cooking out the curry base for even more flavor. You may use any spicy pepper you like or feel free to leave them out if heat is not your thing.

My fav way to enjoy this dish? Top with a couple over-easy eggs and boom! #Breakfast Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Vegetarian

Okra and Tomato Stew.

March 2, 2022February 28, 20223 Comments

I can’t recall which of the French Caribbean islands my friend was from (I’ve been disconnected from him for a few years now, so I can’t ask) but this is a dish he taught me how to make. Okra (say ochro in the Caribbean) in a rich tomato sauce served over steamed rice, with stewed fish.. a dish we made (and enjoyed) during our college days in Hamilton.

You’ll Need…

1 lb okra (cut into 1 cm wheels)
1 can tomato (I used stewed tomatoes)
4 tablespoon veg oil (divided)
1 medium onion (diced)
3-5 cloves garlic (smashed)
4 sprigs thyme
1 tablespoon tomato paste
3/4 teaspoon sea salt
1 bay leaf
2 tablespoon red wine vinegar
1 teaspoon pepper flakes
1 tablespoon golden brown sugar
1 1/2 cup chicken stock

Important! Please go though the full list of ingredients if making this gluten free to make sure it meets with your gluten free dietary needs. Especially the stock you use. Speaking about sock, I used Chicken stock, but to keep this vegan / vegetarian, please use vegetable stock.

Wash and air dry the okra, then trim (the ends off) the okra and cut into 1 cm thick wheels.

Heat 3 tablespoon of vegetable oil on a medium heat in a wide pan. Toss in the okra and stir well. The goal is to get the edges brown.

5-7 minutes later, turn the heat down to low and remove the okra. Add the remaining tablespoon of oil to the same pan, toss in the onion, garlic and thyme. Cook for 3-4 minutes. During this time you may add the black pepper and pepper flakes (leave out if you don’t want the dish spicy).

Create a space in the middle of the pan and add the tomato paste and stir well – cook for a minute or two. This will caramelize the natural sugars in the tomato paste and give the dish a lovely sweet undertone.

Add the can of stewed tomato (540ml) and smash the tomato with your spoon to break it down a bit. Add the bay leaf, red wine vinegar and salt. To help balance the flavors, add the brown sugar.

Turn the heat to medium, add the stock, bring it to a boil and reduce to a smimmer for 8-10 minutes.

Now add the pre-cook okra to the pot and bring back to a boil. That okra will absorb all the tomato goodness and plump up. Feel free to remove the thyme stems and discard.

5-6 minutes after adding the okra and it should be done. (cook longer if it’s too runny), taste for salt and adjust accordingly (* chicken stock had a sodium element to it so it was to my liking) and keep in mind that it will thicken further as it cools.

Enjoy on steamed rice! BTW, you can add chunks of your fav fish to this dish if you wanted. Just adjust the seasoning accordingly.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Vegetarian

Fire Roasted Beets & Carrots.

May 28, 2025November 6, 20212 Comments

Roasted Carrots and Beets is simply not a recipe you’ll associate with the Caribbean. During my time as a young fella on the islands, I don’t think I ever once saw beets being sold in the market.. as a matter of fact, I didn’t taste beets until I moved to North America. How times have changed… if you watched my Caribbean Markets #Gallivanting videos, you’ll quickly notice how easy they are to source at the farmers’ markets.

You’ll Need…

2-3 lbs beets
2 lbs carrots
2-4 large cloves garlic (sliced)
3 tablespoon olive oil
1/2 lemon (juice)
1/2 teaspoon sea salt (adjust)
1/2 teaspoon black pepper
5-7 sprigs thyme
1 tablespoon chopped parsley
3/4 teaspoon grated ginger

Note! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. I’m roasting these beets on my propane grill, but it can be done on a charcoal or wood grill or done just as easily in your indoor (kitchen) oven.

I used a medley of carrots (colors), which I peeled with a potato peeler or you can scrape them with a knife. The beets were red and yellow or orange beets (color)… peel with a pairing knife and cut into 1/4s. Give everything a wash and drain.

Important! When peeling the red beets it will bleed though onto your hand and finger, so do wear gloves. The small beets I cut into 1/2.

Place everything into a roasting pan and drizzle on the olive oil.

Then hit it with the sea salt, black pepper, thyme, grated ginger, lemon juice and garlic. Give it a good mix to coat the carrots and beets.

While you wait for your grill to heat to 375, cover the roasting pan with aluminum foil. Then into the hot grill and put the lid on to give it that oven effect.

After 30 minutes, remove the foil and continue roasting. Be sure to toss it a few times to roast off evenly.

After 30 minutes (1 hr total cook time) after removing the lid (foil), they should be full cooked (poke with a pairing knife to make sure there’s no resistance). Toss in the parsley and get ready to serve.

While I didn’t learn to make this in the Caribbean, it’s very much made and enjoyed in our Caribbean household in Canada. AND enjoyed when I prepare it for family and friends when we visit the Caribbean, since beets are grown and marketed locally now.

Both the beets and carrots will take on that natural sweetness as they roast, but if you wanted you may add some honey or pure maple syrup for that extra loveliness. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Side Dishes

Spectacular Cherry Tomato Salad.

May 27, 2025September 19, 2021Leave a Comment

With an abundance of plump Cherry Tomatoes in our garden and the thousands of requests I get for more recipes in the #MeatFreeMonday series on YouTube, I thought I’d share (while not “Caribbean”) a simple and delicious salad with you all.

You’ll Need…

1- 1 1/2 lbs cherry tomatoes (sliced in 1/2)
1/2 large red onion (sliced thinly)
2 tablespoon chives (chopped)
1 clove garlic (crushed)
3 tablespoon olive oil
3 tablespoon balsamic vinegar
1 teaspoon sea salt (divided)
3/4 teaspoon black pepper (divided)
2 tablespoon honey
2 sprigs thyme (leaves)
1/2 orange (juice)
1 cup bocconcini cheese (pearls)

Important! If doing this recipe gluten free, please go though the full list of ingredients to make sure they meet with your specific gluten free dietary needs. If doing this recipe vegan, use what you normally use to replace cheese. Feel free to add nuts and dried fruits to the salad if you wish.

Wash and prep the ingredients. Slice the tomatoes in half, trim off the leaves of the thyme, slice the red onion VERY thin, crush the garlic and give the chives a fine chop.

The tomatoes, chives and garlic were from my garden.

Now it’s time to make the dressing. In a bowl, add the olive oil, balsamic, 1/2 of the black pepper, 1/2 of the salt, garlic, thyme leaves, honey and orange juice and whisk until combined.

It’s time to assemble things. Add the chopped tomatoes to your salad bowl and top with the sliced onion, then sprinkle on the remaining salt and black pepper.

Now add the cheese (feel free to add your fav).

Pour on the salad dressing and top with the chives. Give it a good mix and place in the fridge for about 20 minutes for the flavors to marinate and come together (mix again before serving). This will also allow the cheese to soak in some of the dressing.

Fresh chopped basil (I’m not a fan, so while I do have it in my garden, I sparingly use it) and diced cucumber is a great addition to this salad.

Should your tomatoes be tart, you may need to add a bit more salt. Enjoy! Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Vegetarian

Cassava (manioc or yuca ) Oil-Down.

July 23, 2021July 23, 20211 Comment

Here’s another ingredient (Cassava) I disliked with a passion as a kid on the islands, but can’t get enough of it as an adult. To be honest, the only thing made with Cassava I enjoyed as a kid was probably Cassava Pone. And if I were completely honest, I’d say it was because of the plump raisins in it and the fact that it was a sweet treat.

You’ll Need…

2 lbs cassava
3/4 teaspoon sea salt
1 medium onion (diced)
4-5 cloves garlic (smashed)
2 tablespoon chopped parsley
4 sprigs thyme
2 + 1 tablespoon butter
1 1/2 cups coconut milk
3/4 teaspoon black peppers (divided)
1/2 medium carrot (sliced thin – wheels)
2 scallions (chopped)
3 pimento peppers (diced finely)

Note! I used frozen Cassava in making this dish, as it’s what I can easily find available here in Canada, plus I love the way it cooks quickly and it’s guaranteed to be soft. I usually get it in the frozen food section at local grocery stores, including West Indian, Latin and Asian markets.

Cook the cassava according to the package instructions. In my case I placed the frozen cassava in a pot covered with water and the salt, brought that up to a boil and allowed it to cook on a rolling boil for about 7 minutes. It’s NOT fully soft (cooked). Drain. and set aside to cool.

In a saucepan heat the butter (2 tablespoon) on a medium/low flame, followed by the onion, garlic, thyme, parsley, scallions and pimento peppers. Stir well and cook on low now.

As this gently simmers, it’s time to handle and prep the cassava. You may want to watch the video below. Remove the woody sort of string that runs down the center of the cassava (discard). Then cut the cassava into bitesize pieces.

Back to the sauce pan.. hit it with the black pepper and stir again. TIP You may use coconut oil at the start instead of the butter we opted for.

Now add the carrot (just cleaning out the fridge) and coconut milk. Bring to a boil (raise the heat), and allow it to simmer for 3-4 minutes (reduce the heat after it comes to a boil).

It’s now time to add the cassava back to the pot and finish cooking it all the way through. The cassava will now start absorbing all that goodness in the pot and the coconut milk will start to reduce down. Lid On.

Five minutes later and you’re done! Taste for salt and adjust accordingly. Finish with more black pepper and the remaining butter.

Such a tasty dish for something so simple… I can guarantee you that you and your family will want this on the dinner table quite often.

BTW, should you want to add some boiled sweet potato or green cooking banana to the mix, feel free to do so (adjust the salt and add a bit more butter). Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Side Dishes Vegetarian

25 Minutes Red Lentil Dhal.

May 28, 2025February 9, 20213 Comments

I LOVE Dhal.. that rich and thick yellow split peas soup we make in the Caribbean, based on recipes brought to our shores by Indentured Laborer’s from India almost 200 years ago. However, since I dislike using a pressure cooker, I find that I don’t have the patience to wait the 1.5 hours needed. This brings us to Red Lentils, if you enjoy the taste and texture of yellow split peas Dhal, but want in in under 30 minutes.. stay tuned.

You’ll Need…

3 cups red lentils
1 1/2 teaspoon turmeric
9 -11 cups water
2 small scallion (chopped)
3/4 tablespoon salt
1/2 teaspoon black pepper
8-10 cloves garlic (smashed – divided)
1/2 medium onion (diced)
1/4 scotch bonnet pepper
2 tablespoon olive oil
1 teaspoon geera (cumin) seeds

Important! If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.

Bring the water to a boil in a deep pot on a high heat.

In the meantime wash the lentils by rinsing in cool water, drain and repeat until the water runs clear.

As the water comes to a boil, add the washed lentils, followed by the tumeric and bring back to a boil.

When you got that bubble going, skim off that froth at the top and discard.

Reduce to a rolling boil and add the black pepper, scallions (adds a lovely touch), salt, onion, scotch bonnet pepper (optional or any spicy pepper you like or have access to) and 5 cloves of the garlic.

It will cook on that rolling boil for 20 minutes with the lid slightly ajar… or until the lentils are falling apart.

I used a traditional swizzle stick (see image), but you can use a whisk or stick blender and get it smooth and silky. If using a stick blender, I’d recommend that you pulse or if you go continuous it will go frothy. BTW, I turned off the stove at this point as it was fully cooked.

Once smooth, taste for salt and adjust to your liking, then it’s time to chunkay (temper) the dhal to give it that finishing layer of flavor.

Heat the oil in a small pan on a medium flame, add the garlic and cumin seeds. Heat until the garlic burns (yes the only time I’ll recommend burning garlic) and you see smoke from the hot oil

All you have to do now is pour that oily mixture into the pot with the dhal, then stir. You’re done. Quick right?

An amazing side to rice and curry dishes or as I normally do.. as a cup of soup that warms my soul. I always make a big batch and freeze into containers for those nights I get my Dhal craving.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Vegan

Outstanding Cook Up Rice (#Ital #Vegan #Glutenfree)

May 28, 2025June 8, 20203 Comments

Cook-up or cook-up rice is one of those classic one-pot Caribbean meals mom would usually do on a Saturday (when she didn’t do a soup). However Mom’s usually came loaded with chicken, beef or salted meats, but in this version I like skipping the meat .. without sacrificing flavors for and iconic meal. Served HOT!

You’ll Need…

1 medium onion (diced)
4 cloves garlic (smashed)
4 sprigs thyme
1-2 tablespoon olive oil
1/2 teaspoon black pepper
2 scallions (chopped)
1/4 scotch bonnet pepper (diced)
1 carrot (cut into 1/2 cm wheels)
3/4 cup red beans (from a can – rinsed)
1 teaspoon turmeric
10 okra (1/2 inch chop)
1 large sweet potato (cubed)
1 1/2 cups squash (or pumpkin \ cubed)
2 cups long grain par-boiled brown rice
2 cups spinach
1 1/2 cups coconut milk
2 1/2 cups veg stock
1 teaspoon salt (adjust)
2 tablespoon parsley (chopped)

Important! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the veg stock you use.

Heat oil in a deep/wide pan on a medium flame, then add the onion, garlic, thyme, scallions and black pepper. Turn the heat down to low and cook for about 3 minutes.

Add the scotch bonnet pepper (no seeds unless you want it spicy) and carrot, stir well, then add the beans and cook on low for another 2-3 minutes.

Add the turmeric, turn the heat to medium and add okra, stir. In now goes the sweet potato and squash (pumpkin will work too). At every point (when we add ingredients to the pot) stir well.

Go in with the washed rice and mix. Fold in the spinach along with the coconut milk and vegetable stock. Scrape the bottom of the pot as there will be some caramelization (flavors) develop at the bottom of the pot. Add the salt and bring to a boil.

As far as ‘washing” the rice is concerned.. this is to remove extra starch and grit as a result of the process of taking out the husk off the grains. So we’ll cover the rice with cool water in a bowl, massage with our hands, discard that water and repeat until that water is somewhat clear. Or rise under running water in a strainer, until the water runs clear – That’s “Washed” rice.

Lid on when it comes to a boil, then reduce the heat to low and allow the rice to fully cook and go plump. For a more creamy cook-up, stir the pot a bit and the rice will release more of it’s starch in the process.

25 minutes later, taste for salt and adjust… leave it ‘wet’ or you can remove the lid and burn off the liquid which remains. Toss in the parsley and you’re pretty much done. Note that the residual heat on a heavy pot will continue to cook the rice and thicken it up (after you turn off the stove).

For this classic dish, I like having a side of Tomato Choka as a side or condiment for an extraordinary vegan meal.

Gluten Free Vegetarian

Oven Roasted Tomato Choka #MeatFree

May 5, 2020May 3, 20201 Comment

CHOKA! That heavenly, spicy vegan dish.. packed with roasted tomatoes, garlic and thinly sliced onions! If you’ve had it, you’d know what I mean. I guess this would be like a Caribbean version of Salsa? While ‘baigan’ (eggplant) choka is still the love of my heart, I’m a HUGE fan of tomato choka and since tomatoes are usually cheaper in the grocery, it’s made very often in my kitchen. Without a doubt, you’ll be hard-pressed to find a more delicious vegetarian dish.. just the simplicity of it!

You’ll Need…

8-10 ripe tomatoes
4 cloves garlic
1-3 scotch bonnet peppers
1 tablespoon sea salt (divided)
3 tablespoon olive oil (divided)
1 tablespoon finely chopped parsley
1/2 red onion (any onion will work)

Note : I used 3 green scotch bonnet peppers.. the green (less mature) will have a ton of flavor, but without the raw heat. That said, be smart and use the variety and amount of pepper you have/can tolerate. Remember to wash your hands with soap and water immediately after handling such hot peppers.

Remove the stems, wash and core (remove the tough area where the stems were with a pairing knife) off the tomatoes. Dry them with paper towels, then onto a lined baking tray, along with the peppers. Drizzle on 1 tablespoon of the olive oil and sprinkle on 1/2 the salt. Toss to coat everything.

Into a 525 F oven on the middle rack. After 5 minutes, remove the peppers and into the mortar. Allow to cool for 1-2 minutes, then remove the stems of the peppers, add the remaining salt along with the garlic.

Crush until you have a somewhat smooth paste.

After 25 minutes the tomatoes will be roasted and ready for use. You may remove the skins or keep them for that lovely smoky flavor. I kept the skins on 1/2 the tomatoes and tossed out the rest.

Add them individually into the mortar and crush. Please be mindful that they may “pop” when you first start crushing and hot juices may go flying at you. Crush until smooth, but with a bit of tiny chunks. Continue with the rest of them. If theres juices accumulated in the roasting tray, pour that into the mix too.

Give everything a good mix, then top with THINLY sliced onion. I used a red onion, but any onion you have on hand will work. Thinly sliced though.

Heat the remaining olive oil in a frying pan (until you see whispers of smoke), then pour directly onto the onions. This step is what we refer to as “Chunkay”. By pouring the hot oil over the onions, you’ll get a lovely flavor and it will slightly cook the onions and take away some of it’s pungency.

Top with the chopped parsley and stir well to combine everything. Hopefully you have some hot Sada Roti and a couple slices of ripe avocado to enjoy the perfect meal. Remember you can use this as a dip or salsa with your fav toasted bread or corn chips.

Gluten Free Vegan

Curry Chataigne (breadnut / Katahar) The Best Vegan / Gluten Free Dish You’ll Ever Eat.

May 28, 2025February 20, 20203 Comments

I’ve talked about it before! In the Caribbean we do #vegan naturally and what I mean by that is.. we don’t take 15 grains and try to make a burger. We would take those 15 grains (for example) and make several dishes out of them. This Chataigne (aka breadnut) is a delicious example of how we do vegetarian dishes naturally – just part of the commonplace culinary landscape. And to be honest, until the recent Vegan/Vegetarian movement, we didn’t even notice how many of our everyday dishes fall into the “category”.

You’ll Need…

3 medium Chatagine (breadnut)
2 tablespoon vegetable oil
1 medium onion (sliced)
3 tablespoon curry powder
3/4 cup water to cook the curry
1 scotch bonnet (sliced)
5-8 cloves of garlic (divided)
1 tablespoon anchar masalla
1 1/2 tablespoon roasted geera / divided (cumin)
1 1/2 tablespoon Caribbean Green Seasoning
3/4 tablespoon salt (adjust)
3 cups coconut milk
3 pimento peppers (diced fine)

Important! If doing this recipe #glutenfree please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder as some may contain flour.

I’d recommend that you watch the video below featuring my mom and dad along with following with this recipe. As some elements may be better described there.

Rub your hands with coconut or vegetable oil (not mentioned in the ingredients list above). This will form a protective barrier so the natural sap off the Chatainge will not stain and discolor your hands. Using a sharp knife, peel the Chataigne, then cut into segments. Remove the core and discard. Then peel or shred off layers of the inside (very cabbage-like at this point). There will be seeds that you can include in the dish. If you choose to use the seeds (we used about 30%) you will need to remove the tough outer skin (discard) and slice the seeds in half.

Give everything a good wash in cool water and drain. Then heat the oil in a large heavy pot on a medium flame. It’s now time to add the onion and cook for 2-3 minutes.

Now add the curry powder cook 2 minutes to cook off any rawness (you’ll get this rawness at the end if you don’t cook it off now). Add 3/4 cup water, stir well. Go in with the scotch bonnet pepper and 3 cloves garlic grated… followed by 1/2 of the Geera and Anchar Masalla. Stir well, then add the Caribbean Green Seasoning and cook for 2-3 minutes. You will have a lovely thick slurry with a captivating aroma.

It’s now time to start adding the cleaned and prepared Chataigne along with any seeds you decide on using to the pot. As you do, please try to stir. It will seem like a lot at the start but it will wilt down. Do remember to add the salt at this point as well.

Cook for about 5 minutes, then add the coconut milk. My dad grated a couple dried coconuts from which my mom made freshly squeezed coconut milk (watch the video).

Bring to a boil, reduce to a simmer and cook gently with the lid on. 1/2 hr later, we topped it with the remaining garlic (whole cloves) and continued on that gentle simmer (lid on).

Be sure to stir the pot every 15 minutes or so. After 2 hours, add the minced Pimento peppers, mix in well and continue cooking. Yes it does take a while to cook until it’s tender and bursting with flavors. You’ll appreciate the time it takes to cook once you taste this Curry Chataigne.

Bearing in mind that it took 3 hours on that gentle simmer to cook, the last 10 minutes is when you’ll add the last of the roast Geera (ground cumin) and mix in well.

At the 3 hour mark you will have burned off all the liquid and the Chataigne will be tender and ready to enjoy with Sada or Buss-Up-Shut Roti. A CLASSIC Caribbean vegetable curry courtesy of my mom and dad. Much luv and thanks to them for sharing such a traditional recipe with us.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Gluten Free Vegetarian

Classic Caribbean 3 Peas Dhal (pea soup).

February 15, 2020February 15, 2020Leave a Comment

There’s something so comforting about a hot cup of Dhal on a cool (Caribbean people say COLD) rainy Caribbean evening (or cold wintry night in Canada).. when all you want is something to warm your soul like your moms voice! The very same appreciation we have for this humble Dhal, when accompanied with rice and a curry dish of some sort. COMFORTING!

You’ll Need…

1 cup green split peas
1 cup lentils
2 cups yellow split peas
8 cloves garlic (divided)
2 pimento peppers (sliced)
2 shallots (sliced)
10-12 cups water
1 tablespoon turmeric
1 teaspoon Geera seeds (cumin)
6 Wiri Wiri peppers (optional)
1 scallion (chopped)
3/4 tablespoon salt (adjust)
2-3 tablespoon olive oil

Important! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Additionally, I have this listed under the Vegan / Vegetarian category, but you will see curry chicken on the plate. Rest assured the 3 Peas Dhal itself is 100% vegan.

Go though the peas/lentils to make sure there’s no debris (sticks, pebbles etc) then wash and drain. In the meantime bring the water to a boil in a deep pot.

Pour the washed peas into the pot with the boiling water and bring back to a boil. Stir and let it go on a medium flame for 2- 3 minutes.

Skim off any froth/impurities at the top and discard. During this time you can prep the other ingredients.

With all the impurities skimmed off, add the salt, turmeric, 4 cloves garlic, shallots (add regular onion if you want), pimento peppers (optional as I know they will be hard to source), scallions and the WHOLE Wiri Wiri peppers. If you don’t have the Wiri Wiri (I’m lucky as I grow them in my garden)peppers , you can use an spicy pepper you have or like using. Or leave out the heat if you wish.

Bring to a boil, reduce to a simmer (no need to cover). 1 hr and 15 minutes later, you can taste for salt (adjust if necessary). I used my traditional wooden swizzle stick and worked it a bit to get it somewhat smooth texture (watch the video below). An electric stick blender will work, But pulse or risk it becoming frothy. IMPORTANT! Remove the Wiri Wiri peppers before you swizzle, whisk or blend the dhal. If they break you will release the heat. You can discard then or remove and place back after the swizzle action. Nice little prizes for the heat lovers you may enjoy a plate or cup of this dhal.

NO! We’re not done. It’s time for the final step where we add that lovely finishing note as our ancestors did. Add the olive oil (vegetable oil will work) to a small pan, add the remaining garlic and cumin seeds and on to the med/high heat. Get to smoking (give the garlic some color), then pour directly onto the soup. This action is called Chunkay. We’re basically tempering the dhal with the cumin, garlic flavor. Do NOT skip this step!

Should the garlic burn during this step, that’s ok. We kinda want that actually.

Note: I forgot to mention above. When it was time to swizzle the dhal, I turned off the stove. But make sure the peas are tender and falling apart first.

Goes well with rice and curry, as a soup on it’s own, add flour dumplings near the end for a dhal + dumpling soup and you can certainly freeze the rest. It usually lasts about 1-2 months in my freezer before I get the craving again or one of my daughters gets to it.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Gluten Free Vegetarian

Delightful Coconut Curry Seim.

February 9, 2020February 9, 20201 Comment

This was my first time planting Seim in my Canadian garden so as you can imagine I was very excited to not only make an awesome dish with it, but also share it with you all. While I did share a curry Seim recipe back in 2010 (I think), you’ll find subtle differences with this one.

You’ll Need…

1 1/2 lbs Seim beans
1/2 medium onion (diced)
1/4 habanero pepper (sliced thin)
1 1/2 tablespoon Curry Powder
2 tablespoon veg oil
3/4 teaspoon salt
1/4 teaspoon black pepper
2 large cloves garlic (sliced or crushed)
1 pimento pepper (aka seasoning pepper)
1 teaspoon Caribbean Green seasoning
2 tablespoon coconut cream
3/4 cup water
4 medium potatoes (cut into pieces)

Important! If doing this recipe gluten free make sure you go though the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use, as some can contain flour as a filler in some cases.

We’ve got to prep the Seim. Wash and drain them, then remove the outer rib with a pairing knife (watch the video below). After-which, cut each Seim into 1/2 (or smaller if you wish). Prep the other ingredients.

Heat the oil (you may also use coconut oil if you prefer) on a low heat, in a wide and somewhat deep pan. Then add the garlic and cook for about 30 seconds, then add the curry powder – stir! Maintain a low heat to bloom the spices which makes up the curry powder – it will go darker and clump. Cook for 3-4 minutes to cook off the rawness of the curry.

It’s now time to turn up the heat to med/high and add the prepped Seim. Stir well. We want to degalze the bottom of the pot and pick up all that curry goodness.

Now add the onion, habanero (any hot pepper you like), pimento pepper (optional as they’re almost impossible to find outside the southern Caribbean), black pepper, salt, Caribbean Green seasoning and coconut cream (use less water if using coconut milk – 1/2 cup coconut milk if that’s the case). Then go in with the water and stir well.

Add the potato pieces and bring to a boil. Then reduce the heat to a simmer, place the lid on and let it cook until tender and the water is burned off.

25 minutes later you will have everything tender, moisture gone and your kitchen will have the lovely aroma of a good vegan curry. Add the chopped tomato, stir and take off the heat. You’re done. Allow the residual heat to finish cooking the tomato.

Remember to taste for salt and don’t forget the golden rule – wash your hands with soap and water immediately after handling such hot peppers as Habanero. A tasty vegetarian curry that’s very unique in flavor from the Seim and it goes well with HOT Sada or Buss Up Shut roti.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

vegetarian

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25 Minutes Red Lentil Dhal.

Outstanding Cook Up Rice (#Ital #Vegan #Glutenfree)

Oven Roasted Tomato Choka #MeatFree

Curry Chataigne (breadnut / Katahar) The Best Vegan / Gluten Free Dish You’ll Ever Eat.

Classic Caribbean 3 Peas Dhal (pea soup).

Delightful Coconut Curry Seim.

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