Caribbean Vegetable Curry - Ainsley Harriott

Ingredients

• 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