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Caribbean curry

Caribbean curry
3.9 238 rating
Prep. 25 min
Total 40 min
6 portions
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Ingredients

Caribbean spice mix
  • coriander seeds
    1 ½ tbsp
  • cumin seeds
    1 ½ tbsp
  • black mustard seeds
    1 ½ tbsp
  • black peppercorns
    1 ½ tbsp
  • cayenne pepper
    ½ tbsp
  • ground turmeric
    3 tsp
Curry
  • fresh baby spinach leaves
    100 g
  • brown onion cut into quarters
    200 g
  • garlic cloves
    2
  • piece fresh ginger peeled
    5 cm
  • fresh red chilli cut into halves and deseeded if preferred
    1
  • coconut oil
    40 g
  • coconut milk
    230 g
  • cinnamon quill
    1
  • lime juice
    20 g
  • water
    150 g
  • Vegetable stock paste (see Tips)
    1 tsp
  • butternut pumpkin peeled and cut into pieces (2 cm)
    300 g
  • red capsicum (approx. 200 g), deseeded and cut into strips
    1
  • fresh green beans trimmed and cut into halves
    140 g
  • canned kidney beans rinsed and drained (approx. 250 g after draining)
    400 g
  • vine-ripened tomatoes cut into eighths
    300 g
  • salt to taste (optional)
  • Greek-style natural yoghurt
    100 g
  • fresh coriander leaves to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 690.7 mg
Protein 8.2 g
Calories 1100.8 kJ / 262 kcal
Fat 16.2 g
Fibre 9.1 g
Saturated Fat 11.6 g
Carbohydrates 17 g

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Also featured in

Eat Well 102 Recipes
Australia and New Zealand

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