Quick Pumpkin & Butterbean Caribbean Curry
This quick and easy Caribbean inspired curry is perfect for using up any leftover pumpkin flesh or equally tasty made with your favourite seasonal squash. Served with our Caribbean Couscous, Rice N’Beans it’s a deliciously satisfying and comforting meal.
Heat the oil in a sauté pan or deep-sided frying pan with a lid over a medium heat. Add the onion and cook for 4 minutes. Add the ginger and spring onion whites, cook for a minute before stirring in the garlic for 30 seconds until fragrant. Add the curry powder, allspice and paprika and cook for another minute, stirring and adding a splash of water if needed.
Add the squash, butterbeans, spring onion greens and thyme and stir for 1-2 minutes. Stir in the water and then add the coconut milk. Drop in the Scotch bonnet pepper, bring to the boil, reduce the heat and cover. Simmer gently for 20 minutes, stirring occasionally, or until the pumpkin is tender and removing the lid after 10 minutes to allow the sauce to thicken slightly.
Stir in a good squeeze of lime and the coriander.
Cook the grains according to the packet instruction and fluff with a fork. Serve with the pumpkin curry and scatter with coriander.
- 1 tbsp coconut or sunflower oil
- 1 onion
- 1 spring onion, chopped, whites and greens separated
- 4cm fresh ginger, peeled and grated
- 2 cloves of garlic, minced
- 2 tbsp Caribbean curry powder
- ½ tsp ground allspice
- ½ tsp ground unsmoked paprika
- 300g pumpkin or squash flesh, peeled and chopped
- 1 x 200g tin of butterbeans, rinsed and drained
- 2 sprigs of thyme
- 150ml water or veg stock
- 200ml coconut milk
- 1 scotch bonnet pepper, left whole
- ½ lime, for squeezing
- 2 tbsp chopped coriander, plus extra to decorate
- 1-2 pouches of Ainsley Harriott Caribbean Couscous, Rice N’ Beans, to serve