This is a FlAVAFUL easy vegan recipe to follow, using Dunns river Caribbean Peas & beans (Red Kidney Beans, Blackeye Beans and Gungo Peas). Packed with protein and spices Cooked in a delicious coconut curry sauce. make use of your cupboard tinned foods and make a healthy recipes for family and friends
- 2 tbsp. Grace coconut oil.
- 1 medium onion diced
- 4 garlic cloves diced
- 2 tbsp. Dunn’s river curry powder
- 400ml Grace coconut milk
- 1 carrot sliced ¼ red bell pepper
- 1 tsp. Dunn’s river pimento seeds
- 1 tsp. Dunn’s river Dried thyme
- 1 tsp. sea salt
- 1 tsp. Black pepper
- 1 tsp. Syrup 1 scotch bonnet diced
- 150g parsley chopped.
In a large frying pan, add some coconut oil on a medium heat then add onions and garlic then caramelise for up to 5 minutes., then add curry powder and cook down until dark brown.
Add coconut milk then stir to create a coconut curry sauce. Add carrots and bell peppers, pimento seeds and dried thyme then to mix together to create a thick curry paste.
Now add in sea salt, black pepper, syrup and scotch bonnet pepper, then continue to mix together until sauce starts to boil
Add Peas and beans to the pan, mix together and simmer until fully cooked then garnish with fresh parsley. Serve with steamed white rice and plantain.