Caribbean Coconut Vegetable Rundown Curry

1.Heat the coconut oil in a large Dutch oven or heavy-bottomed pot over medium heat.

2.Add the chopped onion and red bell pepper. Sauté for 5-7 minutes until softened and translucent.

3.Stir in the minced garlic, grated ginger, turmeric, allspice, thyme, and cayenne pepper (if using). Cook for 1 minute until fragrant, ensuring the spices do not burn.

4.Carefully place the whole Scotch Bonnet or Habanero pepper into the pot (do not cut it unless you desire extreme heat).

5.Add the cubed sweet potato, carrots, green beans, cauliflower, and pumpkin/squash (if using) to the pot. Stir well to coat the vegetables evenly with the spice mixture.

6.Pour in the full-fat coconut milk and vegetable broth. Season generously with salt and black pepper.

7.Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 20-25 minutes, or until the sweet potatoes and carrots are fork-tender.

8.Once the vegetables are tender, remove and discard the whole chili pepper.

9.Stir in the fresh lime juice. Taste the curry and adjust seasoning with additional salt, pepper, or a pinch more allspice if needed.

10.Ladle the Caribbean Coconut Vegetable Rundown into bowls. Garnish generously with fresh chopped cilantro before serving hot, traditionally alongside rice and peas or plain white rice.