Caribbean vegetable curry
Serves 4-6 | prep 30 mins | total time
- 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
Make a day ahead and reheat to serve, adding a little water if the curry seems too thick. It freezes well, too.
- 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 (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.
- 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.