Caribbean curry & rice and peas
Carby and good with hot sauce - I always use Encona. Recipe is from Jacob King.
Ingredients -
curry
5
cm ginger
2
tsp tumeric
2
red onion(s)
(finely chopped
)
2
potatoes
(1 inch cubes
)
3
tbsp caribbean curry powder
0.5
pack coconut cream
1
red pepper
2
sweet potatoes
(1 inch cubes
)
1
tbsp cumin
1
can coconut milk
200
g spinach
4
cloves garlic
rice and peas
200
g basmati rice
1
can kidney beans
1
can coconut milk
1
tsp all spice
0.5
onions
2
spring onions
(thinly sliced
)
0.5
tsp thyme
0.5
tsp salt
Instructions
1
For the curry, start by heating some oil in a large pan and adding the onions, frying for a few minutes until softened. Then add the garlic, ginger and spices and fry for another couple of minutes.
2
Pour in 400 mls of water along with the coconut milk and coconut cream, then add the sweet and normal potatoes. Bring to a boil and simmer until they’re tender and some of the liquid has boiled off.
3
Add the red peppers and cook for a further 10 minutes before adding the spinach, salt and few drops of Encona sauce to taste.
4
While the curry is simmering, make the rice. To do this, add the dry ingredients apart from the rice to a pan along with the coconut milk and 200ml of water. Bring to a boil and cook for a couple of minutes.
5
Then add the rice, cover the pot and turn the heat down low for 15 minutes until the liquid has been absorbed. Cover for a further 15 minutes after turning the heat off to let the rice steam and turn fluffy.
6
Serve the rice and curry together! P.s. it’s really good with a fried egg on top.
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