Caribbean Vegetable Curry
This warming Caribbean curry is packed with flavour and nutrition. Try out this flavoursome dish to warm you up during Autumn and Winter.
Servings
4
servingsTotal time
1
hourIngredients
1 Large onion, chopped,
3 Spring onions, chopped
300 g Butternut squash, chopped
480 g Mixed vegetables (broccoli, carrot, and cauliflower)
220 g Green beans
1 Medium aubergine
3 Whole bell peppers, different colours, chopped
3 Medium fresh tomato, chopped
2.5 Teaspoons of curry powder
5 Olive oil sprays
1.5 Teaspoonful of reduced fat coconut milk
1 Reduced salt vegetable stock cube
4 Stems fresh thyme
1/2 Teaspoon powdered black pepper
2 Cups Water
Directions
- Warm lidded non-stick cooking pot at low heat and spray with 5 sprays of olive oil spray.
- Sauté onions and spring onions, and add carrots, butternut squash, water and cook for 10 minutes or until soft.
- Add the rest of the vegetables and cook until tender.
- Add the vegetables and cook until tender. Add vegetable stock cube, curry powder, reduced fat coconut milk, thyme, and black pepper. Then, leave to simmer for about 10 minutes or until soft.
