CARIBBEAN COCONUT & VEGETABLE CURRY

A colourful vegetarian dish that’s bursting with flavour. The ingredients list might look long, but it is incredibly easy to put together and you just stick it in the oven. Adding black pepper significantly enhances the anti-inflammatory benefits of turmeric.

Serves 6

4tbsp coconut oil

1 large onion, diced

1tsp each of ground

coriander, cumin, turmeric

½tsp ground cinnamon or

1 cinnamon stick

2 garlic cloves, chopped

4-5cm piece of root ginger,

finely chopped

1 chilli, deseeded and

finely chopped

400ml tin of full-fat

coconut milk

150ml vegetable stock

2 limes, 1 for squeezing

and 1 cut in wedges

4-5 large pitted dates, chopped (or 2tsp maple syrup)

400g butternut squash, deseeded and diced into 2-3cm pieces

2 red peppers, deseeded

and cut into strips

400g tin of blackeyed beans,

drained and rinsed (optional) 250g cherry tomatoes

200g kale, chopped and

thick stalks removed

A bunch of fresh coriander,

chopped

120g cashew nuts Preheat the oven to 180°C/ fan 160°C/gas 4. In a large casserole dish with a tightfitting lid, heat the coconut oil and fry the onion on a moderate heat for 5-7 minutes, until golden. Then add the coriander, cumin, turmeric and cinnamon, followed by the garlic, ginger and chilli, and fry for 2-3 minutes. Pour in the coconut milk and stock, and squeeze the lime juice in. Add the dates, butternut squash, red peppers, beans (if using) and cherry tomatoes. Cover the dish and put it in the oven.

After 20-25 minutes, remove the dish from the oven and stir the kale in. Bake for a few more minutes, until the kale is cooked. Season with salt and plenty of freshly ground black pepper. Stir in some of the coriander and scatter the rest on top, along with a sprinkling of cashews. Serve with the lime wedges.