Colombo is a vibrant, fragrant curry featuring a distinctive blend of spices, vegetables, and protein. It's a hallmark of Saint-Martinoise cuisine with French Caribbean influences. This colombo is shaped by the home cooks who refined it across generations, balancing tradition with everyday practicality. Served at the table it fills the room — steam rising, deep savory notes, the kind of plate people lean over. Home cooks return to it because the technique is forgiving once the order of operations clicks: build aromatics first, season in layers, and let time do the heavy lifting. The result lands somewhere between everyday and special — humble enough for a weeknight, generous enough for company.
Serves 6
Heat oil in a large pot. Brown meat pieces on all sides. Remove and set aside.
Sauté onions until soft. Add colombo spice paste, cook for 2 minutes until fragrant.
Return meat to pot. Add coconut milk and potatoes. Simmer for 25 minutes until potatoes are tender.
Add green beans and cook for final 10 minutes. Taste and adjust spices.
Ladle into bowls and serve with rice.
Make colombo spice paste fresh for best flavor
Coconut milk adds richness—use full fat for authentic taste
The longer it sits, the better the flavors develop
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Use seafood like shrimp or fish
Add mango for sweet element
Include eggplant and other vegetables
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Refrigerate up to 5 days; flavors improve over time
Colombo reflects the island's French heritage blended with Caribbean and Indian spice traditions.
It's a unique West Indian spice blend primarily featuring turmeric, coriander, and cumin, more aromatic than standard curry powder.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 6 servings total
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