Jamaican pea, courgette and coriander curry

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Jamaican pea, courgette and coriander curry

Suitable for vegans
Category Main course
Serves 4
Preparation 10 mins
Cooking 35 min

Rating: Rated 0 / 5 (0 ratings)

This is far from a wintery kind of curry – more like a summery bowl of colour and spice. The base of the curry can be prepared ahead.

Ingredients

  • 1 tbsp groundnut or coconut oil
  • 2 cloves garlic, finely chopped or grated
  • 1 tsp cumin seeds
  • 1 tsp yellow mustard seeds (optional)
  • 1 tsp ground turmeric
  • 1½ x 400ml cans coconut milk
  • 500g mix of frozen peas and edamame beans
  • juice of 1 lime
  • 1 small onion, finely chopped
  • 2 packets of ready-cooked rice
  • 1 small onion, diced
  • 2 tsp fresh ginger, finely grated
  • 2 tsp ground coriander
  • 1 tsp ground allspice
  • 1 scotch bonnet chilli, finely chopped (seeds removed for less heat)
  • 3 courgettes, halved and cut into long strips
  • 50g coriander, roughly chopped
  • For the cheat’s rice and peas: 1 tbsp groundnut or coconut oil
  • 1 tsp ground allspice
  • 400g can kidney beans, drained and rinsed, fresh coconut, peeled into strips (optional)

Method

Stage 1

Heat the oil and sauté all the ingredients up to and including the scotch bonnet chilli in a large pan for 5–7 minutes, stirring from time to time to prevent the spices from burning. Add the coconut milk with 1½ cans of water, stir and simmer for about 10 minutes. You can prepare the curry up to this point a day in advance, if you wish.

Stage 2

Add the courgettes and simmer for a further 5 minutes. Follow with the peas and edamame beans and cook for 2 minutes. Remove from the heat and stir through the coriander and lime juice. Season to taste.

Stage 3

To make the rice and peas, simply sauté the onion in the oil with the allspice until translucent. Then stir in the rice and kidney beans and leave long enough to heat through. A few shavings of fresh coconut is a delicious addition.

Photos

Jamaican pea, courgette and coriander curry

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Recipe author

Published by: Vegetarian Living

Nutritional info

Nutritional values are per serving.

  • Calories: 728g
  • Fat: 39g
  • Saturated fat: 24g
  • Protein: 23g
  • Carbohydrates: 64g
  • Sugars: 10g
  • Fibre: 15g
  • Salt: 0.03g

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