Name: Caribbean Vegetable Curry
Prep time: 21 min
Cook time: 49 min
Total time: 70 min
Yield: 6 servings
Cuisine: caribbean
Ingredients: 1.5 tsp coriander seeds (ground); 1.5 tsp cumin seeds (ground); 1.5 tsp mustard seeds (ground); 1.5 tsp black peppercorns (ground); 0.5 tsp cayenne pepper; 0.75 tsp ground turmeric; 4 tbsp coconut oil; 1 null onion (large, finely chopped); 2 clove garlic cloves (crushed); 5 cm ginger (finely grated); 1 null scotch bonnet (red, deseeded and chopped); 400 ml coconut milk (tin); 1 null cinnamon stick; 1 tbsp muscovado sugar (light); 1 null lime juice (juice of 1 lime); 150 ml vegetable stock (hot); 700 g butternut squash (cut into chunks); 200 g fine green beans (trimmed and halved); 2 null red peppers (cut into strips); 300 g vine tomatoes (skinned and quartered); 400 g red kidney beans (drained and rinsed); 100 g baby spinach; null drop coconut cream (for drizzling); 1 bunch coriander (chopped); 2 tbsp toasted flaked coconut; 3 wedge limes (for serving)

Caribbean Vegetable Curry

Transport your taste buds with this vibrant vegan Caribbean curry. Packed with butternut squash, kidney beans, and spinach, this hearty dish is simmered in a creamy, spice-infused coconut milk base. Finished with zesty lime and toasted coconut flakes, it's a colorful and nutritious main course that stores and freezes beautifully.

Instructions

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1

Grind the coriander seeds (1.5 tsp), cumin seeds (1.5 tsp), mustard seeds (1.5 tsp), and black peppercorns (1.5 tsp) into a fine powder. Mix in the cayenne pepper (0.5 tsp) and ground turmeric (0.75 tsp).
2

Heat coconut oil (3 tbsp) in a wide pan and sauté onion (1) over low heat for 10 minutes until soft.
3

Add garlic cloves (2 clove), ginger (5 cm), and scotch bonnet (1); cook for 3 minutes.
4

Stir in the ground spices and cook for another 2 minutes.
5

Pour in coconut milk (400 ml), cinnamon stick (1), muscovado sugar (1 tbsp), lime juice (1), vegetable stock (150 ml), and butternut squash (700 g). Simmer for 10 minutes.
6

Add fine green beans (200 g) and simmer for a further 10 minutes until the squash is tender.
7

In a separate pan, heat the remaining coconut oil (1 tbsp) and fry red peppers (2) for 5 minutes until soft.
8

Add the peppers, vine tomatoes (300 g), red kidney beans (400 g), and baby spinach (100 g) to the curry. Simmer for 2 minutes.
9

Season with salt, drizzle with [null drop coconut cream], and scatter coriander (1 bunch) and toasted flaked coconut (2 tbsp) over the top. Serve with limes (3 wedge).