Calypso Citrus Carnival hero image

Calypso Citrus Carnival

Caribbean-Style Potato, Bell Pepper, and Broccoli Curry with Lively Lemon-Coconut Sauce

40 minutes
Serves 4
DinnerCaribbean
Herb's take

Bright, sunny, and unmistakably Caribbean, this vegetable curry brings together bold flavors and smart technique. You'll master balancing citrus with coconut milk and learn why potatoes and broccoli behave so differently in a simmering sauce.

Equipment needed
  • Dutch oven or heavy pot

Ingredients

Yield
4

Instructions

  1. 01
    Place potatoes in a medium saucepan, cover with cold water, and add 1/2 teaspoon of the kosher salt. Bring to a boil, reduce to a gentle simmer, and cook until just fork-tender, about 8-10 minutes. Drain and set aside.
  2. 02
    While potatoes cook, heat coconut oil in a large Dutch oven or heavy pot over medium heat. Add onion and cook until softened and translucent, about 5 minutes.
  3. 03
    Stir in garlic, ginger, and Scotch bonnet pepper. Sauté 1 minute until fragrant.
  4. 04
    Sprinkle in turmeric, allspice, coriander, and cumin. Cook, stirring constantly, for 1 minute to toast the spices.
  5. 05
    Add bell pepper and sauté for 2 minutes to soften slightly.
  6. 06
    Pour in coconut milk and vegetable broth, scraping the bottom of the pot to release any flavorful bits.
  7. 07
    Add the cooked potatoes, lemon zest (reserve juice), thyme, brown sugar, the remaining 3/4 teaspoon kosher salt, and black pepper. Stir well.
  8. 08
    Bring to a simmer, cover partially, and cook for 8 minutes, stirring occasionally.
  9. 09
    Add broccoli florets, cover, and simmer 5 minutes more until just crisp-tender.
  10. 10
    Remove from heat and stir in reserved lemon juice. Taste and adjust seasoning with more salt or lemon if needed.
  11. 11
    Serve curry hot, garnished generously with chopped cilantro and extra lemon wedges.

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