Caribbean curry

Caribbean curry

4.0 241 évaluations

Prép. 25min

Total 40min

6 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 690.7 mg

Protides 8.2 g

Calories 1100.8 kJ / 262 kcal

Lipides 16.2 g

Fibre 9.1 g

Graisses saturées 11.6 g

Glucides 17 g

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Également présenté dans

Eat Well 102 Recettes
Australie et Nouvelle-Zélande

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