Spice Island Roasted Breadfruit, Chickpea & Turmeric Coconut Curry – Authentic Grenada Recipe
Plant-based Grenadian curry showcasing golden turmeric, coconut milk, and warm nutmeg.
- Country of Origin
- 🇬🇩 Grenada (Caribbean, Americas)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Cubed breadfruit or Yukon potatoes, Chickpeas, Wilted spinach, Fresh turmeric, Grated nutmeg
Ingredients for Spice Island Roasted Breadfruit, Chickpea & Turmeric Coconut Curry (4 Servings)
- 1.25 lbs (or 2.5 cups) cubed breadfruit or Yukon potatoes, prepped into bite-sized pieces
- 1.5 cups chickpeas, washed and trimmed
- 1 cup wilted spinach
- 1 medium onion and 3 cloves garlic, finely minced with fresh turmeric
- 1.5 tbsp traditional Grenada seasoning (grated nutmeg, coconut milk, ginger)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown cubed breadfruit or Yukon potatoes for 5 minutes.
- Add minced onion, garlic, fresh turmeric, and grated nutmeg, coconut milk, ginger, stirring for 2 minutes until deeply aromatic.
- Add chickpeas and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in wilted spinach right before serving warm.