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Jamaican Curry

Incredible vegan Jamaican Curry made in just 15 minutes.
Cook Time15 minutes
Cuisine: Jamaican

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