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Caribbean vegetable curry


Serves: 4-6
timePrep time: 30 mins
timeTotal time:
Caribbean vegetable curry
Recipe photograph by Dan Jones

Caribbean vegetable curry


Serves: 4-6
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
529Kcal
Fat
32gr
Saturates
26gr
Carbs
40gr
Sugars
23gr
Fibre
15gr
Protein
12gr
Salt
1gr

Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes

Ingredients

  • 1½ tsp coriander seeds
  • 1½ tsp cumin seeds
  • 1½ tsp mustard seeds
  • 1½ tsp black peppercorns
  • ½ tsp cayenne pepper
  • ¾ tsp ground turmeric
  • 4 tbsp coconut oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 5cm root ginger, peeled and finely grated
  • 1 red Scotch bonnet chilli, deseeded and finely chopped
  • 1 x 400ml tin coconut milk
  • 1 cinnamon stick
  • 1 tbsp light muscovado sugar
  • juice of 1 lime
  • 150ml hot vegetable stock
  • 700g prepared butternut squash, cut into small chunks (about 2.5cm)
  • 1 x 200g pack fine green beans, trimmed and halved
  • 2 red peppers, deseeded and cut into chunky strips
  • 1 x 300g pack medium vine tomatoes, skinned and quartered
  • 1 x 400g tin red kidney beans, drained and rinsed
  • 1 x 100g bag baby leaf spinach
  • a drizzle of coconut cream
  • 1 small bunch roughly chopped coriander
  • 2 tbsp toasted flaked coconut
  • 3 limes, wedges, to serve

Step by step

Get ahead
Make a day ahead and reheat to serve, adding a little water if the curry seems too thick. It freezes well, too.
  1. 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.
  2. Heat 3 tablespoons of the coconut oil in a wide, shallow pan (a sauté pan or a large, deep frying 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.
  3. 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.
  4. 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.

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