Caribbean roasted vegetable curry

There are lots of delicious vegan and vegetarian dishes on Original Flava, introduced to me by my daughter’s mother-in-law. Some of the ingredients used are not readily available locally, but there are some substitutions and good options still. I have ordered some scotch bonnet paste online, and for the rest, I’ve stuck to recipes that I can adapt to local ingredients. 

INGREDIENTS:

  • 200g butternut squash, peeled and cut into large chunks
  • 200g sweet potatoes, cut into large chunks
  • 200g small potatoes, with the skin on
  • Olive oil
  • 2 onions (preferably one red onion, one white onion)
  • 4 cloves of garlic, chopped
  • A 2cm piece of ginger root, peeled and chopped
  • 3 spring onions
  • 2 large tomatoes, chopped
  • 2-3 tbsp curry powder (you can buy West Indian curry powder online at Seasoned Pioneers
  • 1 tsp paprika
  • 100ml coconut milk
  • 100ml vegetable stock
  • A good handful of spinach or homegrown Japanese kale
  • 1/4 tsp scotch bonnet paste
  • salt and pepper

METHOD:

  • Heat the oven to 180C
  • Cut the vegetables to 3 cm chunks. You don’t need to peel anything, but I’m not a fan of butternut squash rind. Onion squash rind is softer and is a good alternative. Put the vegetables onto a baking tray, and add about 1 tbsp olive oil, salt and pepper. Roast in the oven for at least 30 minutes, until the potatoes are tender. 
  • Heat another tbsp oil in a pan, and gently fry the onions, garlic, ginger, spring onions and chopped tomatoes until they are soft.
  • Add a pinch of salt, 2 tsp ground black pepper, curry powder and paprika. Mix together and cook for a minute, and then stir in the coconut milk so that you have a thick paste. 
  • Take the roasted vegetables, and add these to the pan, along with the stock, thyme, spinach and scotch bonnet. Bring to a simmer, check for seasoning, and then keep simmering until the spinach is cooked. 

 

Leave a Reply

Your email address will not be published.