Eating For Diversity | Kurami Caribbean Curry

Rich in flavour, this Kurami, Nutritionist approved Caribbean Curry is high fibre, low fat, and packed with flavours such as ginger, garlic and coriander. Try it out and let us know what you think!

Caribbean Curry [Serves 4]


  • 15g Coconut Oil
  • 10g garlic chopped
  • 10g ginger chopped
  • 2 green chilli sliced in half
  • 1/4 tsp cumin
  • 1/4 tsp coriander  
  • 1tsp caribbean curry powder (any variation will work)
  • 1/2 medium onion diced
  • 2 medium sweet potato peeled and diced
  • 1/2 green pepper diced
  • 2 medium tomatoes diced
  • 200g chickpeas
  • 100ml coconut milk
  • 1tsp caribbean curry powder (any variation will work)
  • 150g brown rice (any rice that's at hand)
  • Salt to taste
  • Desiccated coconut to garnish



1. Add oil to pan and gently warm, add cumin, coriander, curry powder, onion, garlic, ginger, chilli and sweat for 5-8 minutes until golden brown.

2. Add sweet potato and cook for 5 minutes.

3. Add tomatoes and cook for further 5 minutes.

4. Add chickpeas and green pepper and cook for further 5 minutes.

5. Reduce heat, add coconut milk, cover and simmer for 7-10 minutes or until sweet potato is cooked.

6. Add salt to taste.

7. Cook rice as per packet instructions.

8. Serve curry on a bed of rice and top with dessicated coconut.