Vegetable Curry with Rice and Peas Recipe | Food Network UK

Ingredients

• 2 tablespoons of vegetable oil
• 1 onion, chopped
• 2 cloves of garlic, finely chopped
• 1 teaspoon of freshly grated ginger
• 3 teaspoons curry powder
• 1 teaspoon garam masala
• 1 teaspoon cumin
• 1/2 teaspoon of allspice
• 3 ripe tomatoes, diced
• 1 scotch bonnet, deseeded and finely chopped
• 450g pumpkin, peeled, deseeded and sliced thinly
• 1 red pepper, sliced
• 1/4 small white cabbage, diced
• 400g of chickpeas drained and rinsed
• 1 pint of vegetable stock
• 1/2 teaspoon hot pepper sauce
• 2 handfuls of callaloo, stems removed and roughly chopped (alternatively, use spinach)
• 1 tablespoon vegetable oil
• 1 red onion, finely diced
• 2 cloves garlic, finely chopped
• 1 yellow scotch bonnet, finely chopped
• 225g easy cook long grain rice
• 2 bay leaves
• 1 can kidney beans, drained
• 1 3/4 cups coconut milk
• 1 cup vegetable stock
• 2 spring onions, sliced
• 3 sprigs of thyme, leaves removed
• 1 teaspoon hot pepper sauce
• Salt
• pepper