How to make a Caribbean meal | Curry Vegan Chicken | Rice N Peas|Ginger Cabbage

#caribbeanfood #curry #quickrecipe #veganmeals #dinner #jamaicanfood #whatieatinaday #mealprep
Hey Guys!!
I've got a sizzling treat for you: A Vegan Caribbean Feast whipped up in under 45 minutes! Picture yourself savoring the mouthwatering flavors of curry "chicken," rice and peas, ginger cabbage, and sweet plantains, all while keeping it completely plant-based.

I don't follow measurements really , and you don't have to either just cook from the soul! Just follow along with me in the video as we create these scrumptious dishes. And if you're still hesitant, I'll add some approximate measurements. And guess what? The adventure doesn't stop there.

If you're craving more of these fantastic flavors, you can dive into my "From My Ancestors' Table" eCookbook. Get an exclusive $10 OFF thats 50% off using the code ANCESTORS - it's our little secret! https://payhip.com/b/bGQxL

But, hey, there's one thing you can't keep a secret: how awesome these recipes are! So, hit that like button, share the video, and of course, subscribe for a lot more fun in the kitchen. Let's make your taste buds dance to the rhythm of the Caribbean! 🌴🍽️🎉 Be sure to check me out on all platforms as Chef Joya and yes I'm a Chef in real life.

Vegan Curry Chicken
2 cups of plant-based chicken substitute I used 1 bag of Barvecue (e.g., seitan, tempeh, tofu, or your preferred vegan chicken substitute),
Vegan Worcestershire sauce
Vegan chicken bouillon (e.g., Better Than Bouillon)
Golden chick seasoning or your preferred chicken seasoning blend
oil for frying

For the Curry Sauce and Vegetables:
2 tablespoons Jamaican Curry Powder
1 1/2 -2 cans (13.5 oz) of coconut milk
1 onion, diced
5 cloves of garlic, minced
Ginger powder (adjust to taste)
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1 Scotch bonnet pepper, minced or diced (adjust to your spice preference)
1 bay leaf
1-2 sprigs of fresh thyme or 1-2 teaspoons of dried thyme
7 mini yellow potatoes, quartered (with skin on)
Salt and pepper to taste
2 tablespoons of olive oil
cilantro for garnish

GINGER BRAISED CABBAGE
1 medium cabbage, shredded or thinly sliced
2 tablespoons of olive oil
1 small onion, chopped or sliced
3 cloves of garlic, minced
1-2 tablespoons of fresh ginger, grated (adjust to your taste) or1-2 teaspoons Ginger powder
Salt and pepper to taste
Garlic Powder and Onion Powder
1 Scotch bonnet pepper or habanero pepper, minced (adjust to your spice preference)
2-3 sprigs of fresh thyme or 1-2 teaspoons of dried thyme
Green Onion
1/4 cup of Water
Juice of 1 lime to add at the end for freshness (optional)
Vegan chicken bouillon (e.g., Better Than Bouillon) or
mushroom seasoning (about 1/2 teaspoon)
Shredded carrots (to taste, for color and flavor)


Rice & Peas
2 cups parboiled rice
3/4 can (approximately 10 oz) of coconut milk
1 can (15 oz) of kidney beans
1 can (15 oz) of water and about a fourth more
1 small onion
2-3 cloves of garlic minced
1-2 sprigs of fresh thyme or 1-2 teaspoons of dried thyme
2-3 scallions ( Green onion)
1 Scotch bonnet pepper or habanero pepper (adjust to your spice preference)
1 teaspoon of salt
1/2 teaspoon of black pepper
1 tablespoon of olive oil
1 teaspoon of vegan chicken bouillon (e.g., Better Than Bouillon)
1 bay leaf
1/2 tsp ground allspice (pimento)