This Caribbean curry can be made as hot as you like but our recipe has a mild to medium heat.
Ingredients
This Caribbean curry can be made as hot as you like but our recipe has a mild to medium heat.
Ingredients
Depending on your heat tolerance, you can add more Bajan seasoning to enhance the flavour and heat level of the sauce or add more chilli.
2 Medium onions
2 Carrots
2 Celery sticks
300g Bajan Seasoning
200g Kidney Bean (Tinned)
200g Black-eyed peas (Tinned)
25g Vegetable Bouillon
200g Gram Flour
1 medium egg (beaten) or 50ml water for Vegan version
Panko Breadcumbs
200ml Sunflower Oil
200g Butternut Squash, chopped
200g Sweet Potato, chopped
200g Swede, chopped
1 Courgette, chopped
1 Pepper, chopped
1tbs Curry Paste
2 spring onions
To serve
Scotch bonnet chilli chutney or Vegan Barbados Sauce
Method
Method
Ingredients
225g plain flour – white, wholemeal or half and half
1/2tsp salt
1tbsp vegetable oil plus extra for oiling the pan
Method