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Caribbean Vegetable Curry
The taste of the caribbean, vegan style
Serves 4-6 (Estimated) Rating 4/5
Prep Time 30 Minutes Cooking Time 60 Minutes
| Ingredients |
| 1.5 tsp Coriander |
| 1.5 tsp Cumin Seeds |
| 1.5 tsp Mustard Seeds |
| 1.5 tsp Black Pepper |
| ½ tsp Cayenne Pepper |
| ½ tsp Turmeric |
| 4 tbsp Coconut Oil |
| 1 Onion, finely chopped |
| 2 Garlic Cloves, finely chopped |
| 5 cm Ginger, finely chopped |
| 1 Scotch Bonnet Chillies, finely chopped |
| 1 ml Coconut Milk |
| 1 Cinnamon Stick |
| 1 tbsp Sugar |
| Lime |
| 150 ml Vegetable Stock |
| 700 g Butter, cut into small chunks (about 3cm) |
| 200 g Green Beans, topped and tailed then halved |
| 2 Red Pepper, deseeded and cut into chunky strips |
| 300 g Tomatoes, skinned and quartered |
| 400 g Red Kidney Beans, drained and rinsed |
| 100 g Fresh Spinach |
| Coconut Cream |
| 1 Coriander, chopped |
| 2 tbsp Flaked coconut |
| 3 Lime, to serve |
| Method |
| Grind the whole spices to a fine powder in a spice grinder, or use a pestle and mortar. |
| Mix with the cayenne pepper and turmeric. |
| Heat 3 tablespoons of the coconut oil in a wide, shallow pan. |
| Add the onion and season lightly. |
| Cover and cook over a low heat for 10 minutes until nicely soft but not browned. |
| Add the garlic, ginger and chilli, cover and cook for 2-3 minutes. |
| Stir in the ground spices and cook for 2 minutes more. |
| Add the coconut milk, cinnamon stick, sugar, lime juice, stock and butternut squash. |
| Cover and simmer gently for 10 minutes, stirring now and then. |
| Add the green beans, cover and simmer for a further 10 minutes or until the butternut squash is just tender. |
| Meanwhile, heat the remaining tablespoon of coconut oil in a frying pan and fry the red peppers for 4-5 minutes until just soft. |
| Stir the fried peppers, tomato quarters, kidney beans and spinach into the curry. |
| Cover and simmer for 2 minutes or until the tomatoes are just beginning to soften. |
| Season to taste with salt, drizzle over some coconut cream and scatter over the chopped coriander and flaked coconut. |
| Serve with lime wedges. |