Caribbean curry

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