Caribbean Curry

Need some inspiration to cook something delicious, yet quick and easy?

This is a truly delicious recipe created by Thermomix and using the Thermomix however has been translated for you to cook this dish, if you don’t have a Thermomix!

Serves 4-6

Ingredients

1/2 butternut squash, skin removed and chopped into bitesize piece
1/2 red pepper, cubed
1 potato, skin removed and cubed
1 carrot, skin removed and chopped into small pieces
1 pack (125g) green beans, washed, remove top and tail, cut into 2
2 medium tomatoes, cut into small pieces
2 inch ginger, grated or finely chopped
(The recipe asked for 1 onion and 2 cloves garlic, however, as I don't eat these, I substituted the flavour with 1 tsp truffle oil instead)
1 veggie stock pot/cube
1/2 tsp sea salt
2 tbsp Caribbean mixed curry spice (found in most supermarkets or international shops)
1 can red kidney beans, drained
1 tsp garam masal
1/2 red chilli, deseeded and sliced (add more or less depending on heat you like)
1/2 can coconut milk
1 tsp coconut oil
1 small pack of fresh spinach

Method

1. In a sauce pan, add the coconut and truffle oil and gently saute the ginger and chilli (2 minutes)
2. Add the spices and mix before adding ALL the veggies. Mix for 2 minutes
3. Add 4 cups of just boiled water, coconut milk, stock cube, salt. Bring to boil then turn down, cover and steam for 30 minutes (until all the vegetables are cooked. Add the beans and cook for a further 5 minutes.
4. Serve with rice and coconut yoghurt (which tastes really great) 😋

With the left over, I put them in boxes so they can be frozen and used next time I am in a rush and need to grab something tasty and nutritious!

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