Caribbean vegetable curry | Sainsbury`s Magazine

Ingredients

• 1½ tsp coriander seeds
• 1½ tsp cumin seeds
• 1½ tsp mustard seeds
• 1½ tsp black peppercorns
• ½ tsp cayenne pepper
• ¾ tsp ground turmeric
• 4 tbsp coconut oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 5cm root ginger, peeled and finely grated
• 1 red Scotch bonnet chilli, deseeded and finely chopped
• 1 x 400ml tin coconut milk
• 1 cinnamon stick
• 1 tbsp light muscovado sugar
• juice of 1 lime
• 150ml hot vegetable stock
• 700g prepared butternut squash, cut into small chunks (about 2.5cm)
• 1 x 200g pack fine green beans, trimmed and halved
• 2 red peppers, deseeded and cut into chunky strips
• 1 x 300g pack medium vine tomatoes, skinned and quartered
• 1 x 400g tin red kidney beans, drained and rinsed
• 1 x 100g bag baby leaf spinach
• a drizzle of coconut cream
• 1 small bunch roughly chopped coriander
• 2 tbsp toasted flaked coconut
• 3 limes, wedges, to serve