Caribbean curry
TM6 TM5 TM31

Caribbean curry

4.0 (173 ratings)

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
Fiber
9.1 g
Sodium
690.7 mg

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