Caribbean Bean & Vegetable Curry
An easy one-pot veggie/vegan curry that’s perfect for a satisfying weeknight dinner. Our Curry Seasoning is packed full of the warm spices of the Caribbean including allspice, nutmeg and cumin and this curry is full of flavour. Seal or store your curry seasoning in an airtight container and save for your next curry night!
Heat the oil in a deep sided frying pan or casserole over a medium heat. Add the onion, garlic and ginger and cook for 4-6 minutes until softened. Stir in the curry seasoning, turmeric and thyme with a splash of the stock and cook for 1 minute. Add the carrot and potatoes and stir to coat in the spices. Stir in the tomatoes. Add the stock, cover and cook for 10 minutes.
Stir in the beans and add the coconut milk. Bring to the boil, then simmer for 10 minutes, part covered. Remove the lid and cook for a further 6-8 minutes to thicken the sauce and until the vegetables are tender. Add the coriander and lime juice to taste and check for seasoning.
Serve with Ainsley Coconut Rice or roti made with our Jamaican roti mix.
*Our Caribbean Creations range is available now from selected Tesco stores.
- 1 tbsp oil
- 1 onion, finely chopped
- 4cm piece ginger, grated
- 2 cloves of garlic, minced
- ½ sachet of Ainsley Caribbean Curry Seasoning*
- ¼ tsp turmeric
- 1 sprig of thyme, leaves picked
- 150ml vegetables stock or water
- 1 large carrot, diced
- 200g potatoes, peeled and diced
- 2 tomatoes, chopped
- 1 x tin of coconut milk
- 2 x 400g tins of beans (butterbeans, pinto, black eyed peas, or kidney beans)
- 2 tbsp chopped coriander
- 1 lime, for squeezing