
Dispositivos y accesorios
Caribbean curry
Prep. 25min
Total 40min
6 portions
Ingredientes
Caribbean spice mix
-
coriander seeds1 ½ tbsp
-
cumin seeds1 ½ tbsp
-
black mustard seeds1 ½ tbsp
-
black peppercorns1 ½ tbsp
-
cayenne pepper½ tbsp
-
ground turmeric3 tsp
Curry
-
fresh baby spinach leaves100 g
-
brown onion cut into quarters200 g
-
garlic cloves2
-
piece fresh ginger peeled5 cm
-
fresh red chilli cut into halves and deseeded if preferred1
-
coconut oil40 g
-
coconut milk230 g
-
cinnamon quill1
-
lime juice20 g
-
water150 g
-
Vegetable stock paste (see Tips)1 tsp
-
butternut pumpkin peeled and cut into pieces (2 cm)300 g
-
red capsicum (approx. 200 g), deseeded and cut into strips1
-
fresh green beans trimmed and cut into halves140 g
-
canned kidney beans rinsed and drained (approx. 250 g after draining)400 g
-
vine-ripened tomatoes cut into eighths300 g
-
salt to taste (optional)
-
Greek-style natural yoghurt100 g
-
fresh coriander leaves to serve
Inf. nutricional por 1 portion
Calorías
262 kcal /
1100.8 kJ
Proteína
8.2 g
Grasa
16.2 g
Carbohidratos
17 g
Fibra
9.1 g
Grasas saturadas
11.6 g
Sodio
690.7 mg
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102 Recetas
Australia y Nueva Zelanda
Australia y Nueva Zelanda
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