Jamaican vegetable curry
4
Points®
Total time: 0 min • Prep: 0 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
This curry takes little effort but delivers big on flavour! The squash and coconut milk counter the heat from the Scotch bonnet chilli nicely.
Ingredients
Vegetable Oil
1 teaspoon(s)
Onion
1 large, chopped
Caribbean mild curry powder
12 g
Garlic
2 teaspoon(s), chopped, chopped
Root Ginger
1 tablespoon(s), finely chopped
Thyme, Fresh
1 teaspoon(s)
Chilli, green or red
1 individual, scotch bonnet
Reduced fat coconut milk, tinned (9% Fat)
1 can(s)
Tinned Tomatoes
1 can(s), large
Vegetable stock cube
1 cube(s), 250ml
Bay leaf, dry
1 leaf/leaves
Cinnamon Stick
1 stick(s)
Allspice
¼ teaspoon(s)
Butternut Squash
1 whole, small, West Indian pumpkin, calabaza, cut into cubes
Red pepper
1 medium, thinly sliced and halved
Green Beans
150 g, trimmed and halved
Lime
2 medium, cut into wedges, for serving
Instructions
1
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.
2
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.
3
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.
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