Caribbean Vegetable Curry

Spice up your weeknights with this easy-to-make vegetable curry using our Jamaican Curry Paste*.  Serve with Ainsley Coconut Rice or Roti.


Heat 2 tbsp of oil in a sauté pan or wide casserole, add the onion and season lightly. Cook over a low heat for 10 minutes until nicely soft but not browned. Add the pepper and cook for a couple of minutes until softened.

Add the curry paste and stir. Add the coconut milk, lime juice, tomatoes and butternut squash, cover and simmer gently for 10 minutes. Add the green beans and kidney beans, cover and simmer for a further 10 minutes or until the butternut squash is just tender.

Stir the spinach into the curry, cover and simmer until the spinach has wilted. Serve with rice and scatter over the chopped coriander and flaked coconut. Serve with lime wedges for squeezing.

*Our Caribbean Creations range are currently available from selected Tesco stores.



  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 2 red peppers, deseeded and sliced
  • 1 x sachet Ainsley Jamaican Curry Paste
  • 1 x 400ml tin coconut milk
  • juice of 1 lime
  • 3 chopped tomatoes
  • 400g butternut squash, cut into small chunks about 1cm
  • 100g fine green beans, trimmed and halved
  • 1 x 400g tin red kidney beans, drained and rinsed
  • 70g baby leaf spinach
  • 1 small bunch coriander, roughly chopped
  • 2 tbsp toasted flaked coconut (optional)
  • limes, wedges, to serve