Caribbean Butternut and Mango Curry Recipe

Hello again everyone how has your week been? I've been busy painting and decorating our second bedroom as you do! But also as it’s Caribbean Food week 20th-27th of August to celebrate ALDI challenged me to create a Caribbean recipe using their lovely fresh fruit and veg along with other products that are available in store everyday. 

As we love Caribbean food it was a doddle for me to come up with this easy to make, Caribbean Curry packed full of lovely veggies. I shop at ALDI every week so I'm already aware of the fantastic quality and excellent low prices of their fresh foods.

Caribbean Butternut and Mango Curry

Until a few years ago I will admit I'd never shopped at ALDI but when they opened a store very near to us and when I ventured in I was so impressed I wrote a post about it. I now shop there every week. I'm also a big fan of their wine - check out this Kooliburra Australian Chardonnay it costs just £3.99 which I say is a proper Billy bargain!


Eat More Veg:
My Butternut and Mango curry is a great way to get everyone eating more veg, of course if you're feeding kids you may want to leave out the Scotch bonnet chilli and perhaps use a much milder chilli or perhaps leave it out altogether.

You may be thinking that's a long list of ingredients; but they're mostly spices and the end result a delicious, filling and relatively cheap meal for 4-6 people. 

Top Tip!
There are only two of us so I stored the rest in the fridge until the next day then I blended it before reheating and we both had a lovely bowl of steaming hot soup for lunch 😋
You can also make this the day before, just store in the fridge and add a little water if it seems too thick when reheating.

Ingredients for Caribbean Curry

Sample of ALDI prices - at the time of writing:
Ready Washed Baby Leaf Spinach - £1.45
Green Beans - 89p
Mango - 97p
Limes x 5 - 97p
Butternut -89p
Red Peppers - 48p each
Vine Tomatoes - £1.09
Kidney Beans - 30p
Coconut Milk - 75p

Yield: 4-6 

Caribbean Butternut and Mango Curry

My Butternut and Mango curry is a great way to get everyone eating more veg, of course if you're feeding kids you may want to leave out the Scotch bonnet chilli and perhaps use a much milder chilli or perhaps leave it out altogether.
prep time: 10 minscook time: 40 minstotal time: 50 mins

ingredients:


  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp ground turmeric
  • 1 tsp black pepper
  • 2 tsp cinnamon
  • 2 tsp cayenne pepper
  • Vegetable oil
  • 1 large onion - finely chopped
  • 2 garlic cloves - very finely chopped (or use a garlic press)
  • 4cm root ginger - peeled and very finely chopped
  • 1 red Scotch bonnet chilli - deseeded and finely chopped 
  • 1 x 400ml tin coconut milk - full fat
  • 1 tablespoons dark muscovado sugar
  • Juice of 1 lime
  • 100ml hot vegetable stock - chicken stock 
  • 1 small sized butternut squash - peeled and cut into bite sized pieces
  • A good handful of fine green beans - topped and tailed
  • 1 medium sized mango - peeled, destoned and cut into bite sized pieces
  • 2 red peppers - deseeded and cut into thickish strips
  • 2 medium sized tomatoes - skinned and quartered
  • 1 x 400g tin red kidney beans - rinsed and drained
  • A good handful ready to eat baby leaf spinach
To Serve
  • A drizzle of coconut cream (optional)
  • 1 small bunch coriander - roughly chopped
  • 2 limes - cut into wedges

instructions


  1. Grind the whole spices to a fine powder in a spice grinder, or use a pestle and mortar. Mix with the cayenne, turmeric, cinnamon and black pepper.
  2. Heat 1 tablespoon of oil in a frying pan and fry the red peppers for a few minutes until just soft then set aside for later.
  3. Heat another tablespoon of oil in a wide, shallow pan, add the peppers and cook for a few minutes until beginning to soften. Remove and set aside for later.
  4. In the same pan add a little more oil and the onion. Cover with a lid and cook over a low heat for 10 minutes until nicely soft but not browned. Add the garlic, ginger and chilli, cover and cook for 2-3 minutes.
  5. Stir in the ground spices and cook for a minute more, stirring so nothing burns. Add the coconut milk, sugar, lime juice, stock and butternut squash and green beans cover and simmer gently for 10 minutes, stirring now and then.
  6. Add the diced mango and cook for another 10 minutes more or until the butternut and beans are tender. Add the fried peppers, tomato quarters and kidney beans to the curry, cover and simmer for a couple of minutes or until the tomatoes are just beginning to soften.
  7. Add the spinach and cook for a minute until it wilts. Taste and add a little sea salt and sugar if needed. Drizzle with coconut cream, scatter over the chopped coriander and serve with lime wedges.
Created using The Recipes Generator

Butternut and Mango Curry

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Disclosure: All thoughts and opinions are my own. I was compensated with gift vouchers to cover my time and cost of ingredients to create this recipe for ALDI.

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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