Pumpkin, Sweet Potato & Butterbean Caribbean Curry
Pumpkin, sweet potato, and butterbean Caribbean curry with coconut milk and tamarind sauce. Perfect for using up seasonal squash, served with aromatic spices and tangy lime.Comforting and delicious!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Saute pan
- Grater
- Chef's knife
- Cutting board
- Peeler
- Can opener
- Colander
- Measuring spoon
- Wooden spoon
- Stove
- Saucepan
- Fork
- Serving bowl
- Plate
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
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