Jamaican Curry
Incredible vegan Jamaican Curry made in just 15 minutes.
Ingredients
- 5 spring onions chopped fine
- 5 cloves garlic minced
- 1 Scotch Bonnet (habanero) pepper chopped small
- 2 tsp sea salt
- 1 tsp black pepper
- 5 tsp Jamaican curry powder
- 1 tsp ground ginger
- 1 Tbsp dried thyme
- 1 bay leaf
- 1 red pepper cut small
- handful tenderstem broccoli chopped into 3
- 5 baby courgettes (zucchini) cut small
- handful fine beans cut small
- handful asparagus tips
- handful samphire (optional)
- 1 can chickpeas
- 1 can coconut milk
- 1 cup water
- 3 Tbsp tomato puree
- oil
Instructions
- Pre-heat a large non-stick pan or wok over medium heat.
- Add a touch of oil, followed by the onions, garlic, Scotch Bonnet, and a pinch of salt and pepper.
- Cook the mix, stirring often for 4-5 minutes.
- Add the red pepper, courgette/zucchini, fine beans, broccoli and asparagus. Cook for a few minutes before adding the chickpeas.
- Add the coconut milk, water and tomato puree. Allow the curry to bubble away for a few minutes to thicken up before adding the samphire.
- Once thickened, server the curry with Quinoa and coconut flakes