Vege Fiery Caribbean Curry

​Vege Fiery Caribbean Curry

Serves: 3

Ingredients

• 1 small red onion, thinly sliced

• 2 tbsp coconut oil

• 2 cloves garlic, finely minced

• 2 red chillies, thinly sliced ( or 1 scotch bonnet chilli )

• 1 inch ginger, grated

• 1 1/2 tsp coriander seeds

• 1 1/2 tsp cumin seeds

• 1 1/2 tsp mustard seeds

• 1 1/2 tsp black peppercorns

• 1 tsp ground cinnamon

• 1 tsp ground turmeric

• 1 small auberginge, cut into chunks ( or diced chicken for a non-veg option )

• 1 small courgette, thinly sliced

• 100g coconut cream

• 100ml coconut milk ( You can use 200g coconut cream however I found it too sickly )

• 2 tsp coconut sugar

• 1 tbsp lime juice

• 150ml water

• 1 vegetable stock ( or chicken )

• 100g green beans, ends chopped

• 1 pepper, sliced

• 1 small can chopped tomatoes

• 1 small tin cooked lentils or 1/2 c dried lentils

• 2 handfuls coriander

• 3 tbsp toasted coconut flakes

• lime wedges, to serve

Method

- Start by adding the spices to a large frying pan and cook until fragrant. Remove to a pestle and mortar and grind the spices as well as you can.

- Heat the coconut oil in a large frying pan over a medium-high heat. Once hot, add the onions and stir.

- Cover and cook for about 5 minutes or until softened. Add in the garlic, chilli and ginger. Fry until fragrant.

- Add in the spices and cook for a further minute before stirring in the coconut milk, sugar, lime, stock, aubergine and courgette. If all the veg isn;t covered, add in more water.

- Cover and simmer for ten minutes, stirring from time to time.

- Pop the peppers, green beans, chopped tomatoes and lentils in. Stir until everything is evenly combined and cover again.

- It's up to you how long you want to cook the curry. I cooked mine until the lentils were cooked.

- Drizzle some coconut cream on top, a sprinkle of coconut and some coriander leaves with a good squeeze of lime and you're good to go.