Caribbean flavor week continues. This one was way more involved than the 15 minute soup I made the other night, but variety is the spice of life... and this one is quite spicy! Still, I need to figure out a ginger replacement.
Source: Sainsbury Magazine | Serves: 4-6 | Time: 1 hr 10 min
Changes: replaced onion with fennel; skipped ginger; replaced muscovado sugar with coconut sugar; skipped green beans.
1½ tsp coriander seeds
1½ tsp cumin seeds
1½ tsp mustard seeds
1½ tsp black pepper corns
½ tsp cayenne pepper
¾ tsp ground turmeric
4 tbsp coconut oil
1 large fennel bulb, finely chopped
2 garlic cloves, crushed
1 habanero pepper, deseeded and finely chopped
1 can coconut milk
1 cinnamon stick
1 tbsp coconut sugar
juice of 1 lime
2/3 cups hot vegetable stock
4 cups prepared butternut squash, cut into small chunks
2 red bell peppers, deseeded and cut into chunky strips
3-4 medium vine tomatoes, skinned and quartered
1 can red kidney beans, drained and rinsed
3 cups baby leaf spinach
1 small bunch roughly chopped coriander
2 tbsp toasted flaked coconut
Lime wedges, to serve
Grind seasonings together.
Heat 3 tablespoons of the coconut oil in a wide, shallow pan (a sauté pan or a large, deep frying pan), add the fennel and season lightly. Cover and cook over a low heat for 10 minutes until nicely soft but not browned.
Add the garlic and habanero, cover and cook for 2-3 minutes. Stir in the ground spices and cook for 2 minutes more.
Add the coconut milk, cinnamon stick, sugar, lime juice, stock and butternut squash, cover and simmer gently for 20 minutes, stirring now and then.
Meanwhile, heat the remaining tablespoon of coconut oil in a frying pan and fry the red bell peppers for 4-5 minutes until just soft.
Stir the fried peppers, tomato quarters, kidney beans and spinach into the curry, cover and simmer for 2 minutes or until the tomatoes are just beginning to soften.
Season to taste with salt, drizzle over some coconut cream and scatter over the chopped coriander and flaked coconut. Serve with lime wedges.