making a vegan Caribbean curry hunneh
Hello sunshine
This was so delishhh, I hope you enjoy!
Here’s the ingredients I used - obvs use less chilli/ cayenne pepper if you’re sensitive to spice xx
For the curry
2 small white onions
Large thumb of ginger
5 garlic cloves
1/2 scotch bonnet
2 tsp ground turmeric
2 tsp ground cumin
1 tsp fenugreek
1 heaped tsp ground coriander
1/2 tsp ground cinnamon
1-2 tsp ground cayenne pepper
1 tsp thyme
1 can full fat coconut milk (400ml)
1 tsp/cube veggie stock
400g sweet potato
1 x 400g tinned chickpeas (washed)
S+P throughout
For the rice and peas
1 small onion
3 spring onions
1/2 thumb ginger
2 garlic cloves
1 tsp thyme
1 400g tinned kidneys (washed)
1 400g light coconut milk
S+P to taste
However much rice you like just make sure that you have double the amount of liquid to rice (coconut milk and top up with water)
