Vegan Colombo revisited recipe

I am from Martinique and I love its cuisine. However, it’s rarely vegetarian, and I’m not even talking about vegan cuisine, so I decided to revisit a very famous French Caribbean recipe: le colombo in French. In India the use of curry is very old, it then spread through the world as a result of British colonization. This meal is usually cooked with meat, fish or even prawns. Traditionally, the Colombo mixture is composed of : turmeric, coriander seed, black pepper, mustard seeds, bay leaves, thyme, and Jamaica pepper (also called allspice).

So yes, I revisited the traditional recipe and it was delicious.


INGREDIENTS (serves 4-6)

1 onion
2 cloves of garlic
1 sweet potato
1 zucchini
1 red pepper
1 eggplant
2 carrots
1 tablespoon colombo mixture (you can replace it with curry powder)


1) Wash and chop the onions, garlic, thyme, parsley and coriander then sauté everything in a stewpot
2) Wash and peel the carrots, eggplant, zucchini and sweet potato
3) Cut the vegetables in medium size squares
4) Once the onions, garlic, thyme, parsley and coriander are cooked, add the vegetables
5) Cover everything with water
6) Add the colombo mixture (or curry)
7) Stir the vegetables
8) Put the red pepper in the stewpot but make sure you don’t pierce it
9) Let simmer for one hour. Add some salt and pepper depending on your taste
10) It’s time eat!


COCONUT RICE (with a rice cooker – I’m so lazy)

INGREDIENTS (serves 4-6)

1/2 cup coconut milk
4 cups basmati rice
1 teaspoon brown sugar
1 tablespoon butter
dried thyme
salt depending on your taste


1) Rinse the rice
2) Put it in the rice cooker
3) Add the coconut milk and 5 ½ cups cold water
4) Add the thyme
5) Add flavorings such as curry powder or cardamom (optional)
6) Add some salt depending on your taste
7) Let the magic happen and wait for the beep






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