Featuring two vegetables that shared a can throughout my childhood, this curry was inspired by one of our favorite dining experiences at the Sugar Mill restaurant in Montego Bay, Jamaica. Through thoughtful preparation and seasoning, soulful staples like ackee and bean stew and pumpkin soup were elevated to high cuisine. Our curry features a base of island spices and coconut milk that pairs well with rice or pasta and with many vegetables as well. Thumbelina carrots are small and round—about the size and shape of a golf ball—with an especially sweet flavor. If you can’t find them, substitute any heirloom carrots, cut into 1-1/2-inch cubes.
Serve on rice, topped with fresh herbs.
Coconut water is blended with coconut cream for a velvety, rich curry sauce. A modest amount of curry powder, along with Thai red curry paste (available in many supermarkets) and other top-quality aromatics, balances the dish. Fresh vegetables are added near the end, and cooked only until just tender.