Caribbean veggie curry

Name: Caribbean veggie curry
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 medium Carrot; 1 stick Celery; 1 large Onion; 4 clove Garlic; 1 Spring onion; 1/2 tsp oil; 1 Coarse salt; 2 tsp fresh Thyme; 4 tsp Mild Curry powder; 12 Allspice berries; 500 grams Butternut squash; 500 grams Sweet Potato; 500 grams "sweetheart" cabbage; 200 grams Green beans; 1/2 medium Cauliflower (300 g ish); 1 large Pointed sweet red pepper; 2 can low fat coconut milk; 1 deseeded red chilli pepper

brigzy @brigzy

A tasty healthy veggie curry

brigzy @brigzy

A tasty healthy veggie curry

Saved

Ingredients

30 mins

6 servings

base
1 mediumCarrot
1 stickCelery
1 largeOnion
4 cloveGarlic
1Spring onion
1/2 tspoil
1Coarse salt
2 tspfresh Thyme
4 tspMild Curry powder
12Allspice berries
Curry
500 gramsButternut squash
500 gramsSweet Potato
500 grams"sweetheart" cabbage
200 gramsGreen beans
1/2 mediumCauliflower (300 g ish)
1 largePointed sweet red pepper
2 canlow fat coconut milk
1deseeded red chilli pepper

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Steps

30 mins

1

Grind the garlic, allspice berries, curry powder, thyme, salt and oil, to a paste in a pestle and mortar.
2

Finely dice the carrot, onion, celery and spring onion.
3

Roughly chop the curry veg
4

This makes a lot of curry, so you'll need a big pan. Sautee the finely diced base veg in a little oil for around 5 mins till it starts breaking down.
5

Add the spice paste and sautee, with frequent stirring, till the veg and the paste form a rich base, then add the 2 cans of coconut milk and sweet potatoes. Simmer for 5 more mins.
6

Add the rest of the curry veg and simmer till tender, about 15 to 20 mins.
7

This delicious curry is fine to eat straight away, but it tastes better if it's left to stand. Its even better the next day.