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Ingredients
Caribbean spice mix
- 1 ½ tbsp coriander seeds
- 1 ½ tbsp cumin seeds
- 1 ½ tbsp black mustard seeds
- 1 ½ tbsp black peppercorns
- ½ tbsp cayenne pepper
- 3 tsp ground turmeric
Curry
- 100 g fresh baby spinach leaves
- 200 g brown onion, cut into quarters
- 2 garlic cloves
- 5 cm piece fresh ginger, peeled
- 1 fresh red chilli, cut into halves and deseeded if preferred
- 40 g coconut oil
- 230 g coconut milk
- 1 cinnamon quill
- 20 g lime juice
- 150 g water
- 1 tsp Vegetable stock paste (see Tips)
- 300 g butternut pumpkin, peeled and cut into pieces (2 cm)
- 1 red capsicum (approx. 200 g), deseeded and cut into strips
- 140 g fresh green beans, trimmed and cut into halves
- 400 g canned kidney beans, rinsed and drained (approx. 250 g after draining)
- 300 g vine-ripened tomatoes, cut into eighths
- salt, to taste (optional)
- 100 g Greek-style natural yoghurt
- fresh coriander leaves, to serve
- Nutrition
- per 1 portion
- Calories
- 1100.8 kJ / 262 kcal
- Protein
- 8.2 g
- Carbohydrates
- 17 g
- Fat
- 16.2 g
- Saturated Fat
- 11.6 g
- Fibre
- 9.1 g
- Sodium
- 690.7 mg
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