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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