Jamaican vegetable curry
1 large, chopped
Caribbean Mild Curry Powder
2 teaspoons, chopped, chopped
1 tablespoons, finely chopped
Chilli, Green or Red
1 individual, scotch bonnet
Reduced fat coconut milk, canned (9% Fat)
1 can(s), large
Vegetable stock cube(s)
1 cube(s), 250ml
Bay leaf, dry
1 whole, small, West Indian pumpkin, calabaza, cut into cubes
1 medium, thinly sliced and halved
150 g, trimmed and halved
2 medium, cut into wedges, for serving
- In a large heavy pot, heat the oil over medium-low. Add the onion and a pinch of salt and cook for 3-4 minutes until softened, stirring occasionally. Add the curry powder, garlic, ginger, thyme, and chilli and cook for 1 minute, until aromatic.
- Add the coconut milk, tomatoes, vegetable stock, bay leaf, cinnamon, allspice and season with salt and pepper. Bring to the boil. Add pumpkin or butternut squash, red pepper and the beans. Reduce the heat to simmer. Cover and cook for 10 minutes, until the pumpkin is tender.
- Discard the cinnamon stick and bay leaf. Season to taste with salt and black pepper. Serve the curry in bowls with lime wedges for squeezing over top.