Vegan Jamaican Curry

This gentle and creamy yellow from a popular New York diner is completely and incredibly satisfying on cold days. It features faint hints of allspice and turmeric thanks to the use of a Jamaican curry powder with a milder flavor. You may use whatever sort of you desire, but carrots and broccoli perform best in this golden curry.

Serves: 4


1 tablespoon vegetable oil

2 shallots, chopped finely

2 cloves garlic, cut finely

2 fresh thyme sprigs, cut finely 14 cup Jamaican powder

1 pint vegetable stock

2 cans

½ teaspoon salt ¼ teaspoon black pepper

2 cups of chopped mixed vegetables (such as carrots and broccoli)

2 cups rice cooked

How to prepare:

Warm oil in a large Dutch oven over medium heat. Cook the shallots, garlic, and thyme for two minutes.

Add powder and heat for an additional 2 minutes, until the mix is gently toasted. Bring the stock to a boil, then reduce the heat to a simmer. After the mixture has reduced and half, approximately 1 hour, whisk in the and vegetables. Cook until are tender.

Remove from fire and add salt and pepper to taste. In four serving bowls, divide rice and top with curry.

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