Pumpkin, Sweet Potato & Butterbean Caribbean Curry - Ainsley Harriott

Ingredients

• 1 tbsp coconut or sunflower oil
• 1 onion, peeled and chopped
• 1 spring onion, chopped, whites and greens separated
• 4 cm fresh ginger, peeled and grated
• 2 cloves of garlic, minced
• 2 tbsp Caribbean curry powder
• ½ tsp ground allspice
• 400g pumpkin or squash, peeled and chopped
• 1 small/medium sweet potato, peeled and chopped
• 1 x 200g tin of butterbeans, rinsed and drained
• 1 ripe medium-large tomato, chopped
• 2 sprigs of thyme
• 1 tsp tamarind sauce or paste (optional)
• 1 x 400ml can of coconut milk
• 1 scotch bonnet pepper, left whole
• ½ lime, for squeezing
• 2 tbsp chopped coriander, plus extra to decorate
• 1-2 packets of Ainsley Harriott Caribbean Couscous, to serve