Modified Caribbean Vegetable Curry

Modified Caribbean Vegetable Curry

Preparation time: 30

Cooking time: 30

Number of servings: 2-4

Carbon Footprint (per serving): 1.08 kgCO2e

Ingredients

  • 1 large onion, chopped.
  • 3 spring onions, chopped.
  • 300g butternut squash, chopped.
  • 480g mixed vegetables (broccoli, carrot, and cauliflower).
  • 220g green beans.
  • 1 medium aubergine.
  • 3 whole bell peppers, different colours, chopped.
  • 3 medium fresh tomato, chopped.
  • 2.5 teaspoons curry powder.
  • 5 sprays olive oil.
  • 1.5 teaspoon reduced fat coconut milk.
  • 1 reduced salt vegetable stock cube.
  • 4 stems fresh thyme.
  • 1/2 teaspoon powdered black pepper.
  • 2 cups of water.

Method

  1. Warm lidded non-stick cooking pot at low heat and spray with 5 sprays of olive oil spray.
  2. Sauté onions and spring onions, and add carrots, butternut squash, water and cook for 10 minutes or until soft.
  3. Add the rest of the vegetables and cook until tender.
  4. Add vegetable stock cube, curry powder, reduced fat coconut milk, thyme, black pepper and leave to simmer for about 10 minutes or until soft.
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Equipment

  • Access to kitchen hob.
  • Lidded non-stick cooking pot.
  • Wooden spoon (or other stirring utensil).
  • Teaspoon or teaspoon measurer.
  • Cup or cup measurer.
  • Weighing scales.

Considering Carbon Footprint

Carbon footprint (per serving): 1.08 kgCO2e. This is the same as making 51 mugs of tea.*

Interested in learning more? Click here.

*Calculations made using the Carbon Footprint Calculator created by the Consumer Data Research Centre at University of Leeds.

Nutritional Information

Energy (kcal / kJ): 30kcal / 125kj
Total Fat (g): 0.5, of which saturated fatty acids (g): 0.1
Carbohydrates (g): 4.2, of which sugars: 3
Dietary fibre (g): 1.9
Protein (g): 1.2
Salt (g): 0.02

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