Скачать или смотреть How to make a tasty Jamaican-style Root vegetable coconut curry

Jamaican-style Root Vegetable Coconut Curry

Easy delicious, quick and cheap to make


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2 tablespoons vegetable oil;
1 x onion roughly chopped;
3 x fat cloves of garlic, finely sliced;
Half of a small pumpkin or the long part of a butternut squash (pumpkin tastes better), chopped into medium-sized pieces;
2 x large floury potatoes, peeled (eg: Maris Piper), cut into large pieces – can also be white sweet potatoes;
50g Hot Curry Powder (2-3 tablespoons) preferably make your own (find our recipe here:    • MAKE YOUR OWN SEASONINGS! Jerk, curry powd...  ) or use a good Caribbean brand such as Dunns River.
1 x large or 2 x 4 small tomatoes; cut into wedges;;
1 large carrot, chopped
Half a cup of frozen peas;
Half a cup of sweetcorn;
Half a cup of chopped green beans;
1 teaspoon salt;
1 teaspoon black pepper;
1 x tablespoon dried thyme;
1 teaspoon of vegetable stock powder or 1 stock cube;

1 x tablespoonof soy sauce or liquid seasoning;
1-2 heaped tablespoons of red lentils;
One quarter of a block of creamed coconut.
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1. Warm the oil in a pan then add the onions and soften but not brown for 10 minutes.
2. Add the garlic, pumpkin and potatoes, mix thoroughly and simmer for 10 minutes.
3. Add the curry powder and all of the other spices and cook for 5-10 minutes.
4. Add the tomatoes and mixed veg and stir.
5. Add lentils, then add water to cover the vegetables and cook for 15 minutes.
6. Add the coconut cream and cook for another 5 minutes until all veggies are cooked through.
7. Serve with plain white rice or rice n peas, plus salad.