This vegetable and fruit-filled curry is a great way to pack plenty of vitamins and nutrients into your evening meal. The recipe isn’t based on the cuisine of a particular country, but it definitely draws on an interesting mix of Asian and Caribbean influences.
Ingredients:
- 5 potatoes
- 1 red pepper
- A handful of tomatoes
- 1 onion
- Half a pineapple, cut into chunks
- Half a mango, diced
- Sesame seed oil
- Coconut milk (400ml)
- Vegetable stock or water (200ml)
- 2 limes
- A large handful of coriander
- Chili, garlic, ginger and paprika
- Salt and pepper
- Optional: chicken, prawns or pork
- Rice to serve
Method:
- Peel, cube and boil the potatoes for 10 minutes until partially cooked
- Meanwhile, fry the onion, chili, garlic and ginger in a pan in a little sesame oil for a couple of minutes
- To the onion mix, add the potatoes along with the sliced tomatoes and red pepper. Season well with salt, pepper and paprika.
- Add half the coconut milk and all of the vegetable stock. Add the meat or prawns if using at this point. Leave to simmer for around 20 minutes until the sauce has thickened and reduced.
- Whilst the curry is cooking, prepare the rice
- Add the pineapple, mango and remaining coconut milk to the curry
- Add most of the coriander and the zest and juice of a lime. Cook for 5 more minutes
- Season the rice with the remaining coriander and a squeeze of lime
- Serve the curry on a bed of rice with some extra lime wedges