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Flavours of The Festival
Curry Breadfruit Soup
By Chef Javon Cummins
About the Recipe:
Curry and breadfruit are beloved staples in nearly every Barbadian household. By combining these rich flavours and hearty textures, this dish offers a perfect balance of simplicity and indulgence. With minimal effort, these ingredients come together to create a satisfying, tasty soup, an effortlessly delicious tribute to the island’s vibrant culinary heritage.
Serves approximately 4-6
INGREDIENTS:
- 1 tbsp. olive oil
- 1 tsp scotch bonnet pepper
- 1 tbsp. grated minced ginger
- 2 cloves garlic, minced
- 2 ¼ cups breadfruit
- ½ ltr. Vegetable stock
- 1 tbsp garam masala
- 2 tbsp curry powder
- 2 tsp turmeric
- Salt to taste
- One 14oz can coconut milk
- Cilantro to garnish
METHOD:
- Heat up a large pot to medium high heat. Add oil and sauté ginger, scotch bonnet, onions and garlic.
- Add garam masala, curry powder and turmeric (don’t let it burn)
- Add breadfruit, vegetable stock and bring to a boil and reduce heat to a medium.
- Reduce heat and simmer for 10-15 minutes. Until breadfruit is soft.
- Add coconut milk and stir until nice and creamy.
- Season with salt and pepper
- Serve immediately with cilantro
