Caribbean Indian Vegetable Stew Curry

Published on 9 October 2021 at 15:45

This is an excellent meal to make with whatever vegetables are in season. Welcome to the new Caribbean Cuisine: combining authentic flavours from there with local products from the season. This stew is a Dutch classic called "hutspot", but with products you can find all over Europe.


For 4 persons, get:

  • 90 grams Indian Caribbean Curry Paste.
  • 2 Teaspoons of oil
  • 300 grams large carrots and onions.
  • 2 eggs
  • 100 grams of leafy vegetables like cabbage or spinach
  • 100 grams of mushrooms
  • Roti wraps of 2 naan breads
  • peper to taste
  • vegetarische stock powder or salt to taste


  • Cut the mushrooms in pieces, or break them by hand if you prefer
  • Wash and cut the vegetables in medium size bits
  • Whisk the eggs with salt and pepper


  • Put the oil in the pan and add the curry paste.
  • Stir fry for about two minutes to release the flavours.
  • Add the carrot and onions
  • Stir fry for about 5 minutes on medium heat, then add the mushrooms.
  • Add pepper, stock powder and salt to taste
  • Stir fry the whisked eggs through the mix. If necessary, add a bit of oil to avoid that it becomes a single sticky mass.
  • Add the leafy vegetables last. Stir fry just long enough to cook them and serve.


  • You can also eat this without a wrap as a single pan meal.