Caribbean Bean & Vegetable Curry - Ainsley Harriott

Ingredients

• 1 tbsp oil
• 1 onion, finely chopped
• 4cm piece ginger, grated
• 2 cloves of garlic, minced
• ½ sachet of Ainsley Caribbean Curry Seasoning*
• ¼ tsp turmeric
• 1 sprig of thyme, leaves picked
• 150ml vegetables stock or water
• 1 large carrot, diced
• 200g potatoes, peeled and diced
• 2 tomatoes, chopped
• 1 x tin of coconut milk
• 2 x 400g tins of beans (butterbeans, pinto, black eyed peas, or kidney beans)
• 2 tbsp chopped coriander
• 1 lime, for squeezing