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
- 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).
Nutrition Facts
Per portion