Caribbean curry

Ingredients:

Caribbean spice mix:

* 1 ½ tbsp coriander seeds
* 1 ½ tbsp cumin seeds
* 1 ½ tbsp black mustard seeds
* 1 ½ tbsp black peppercorns
* ½ tbsp cayenne pepper
* 3 tsp ground turmeric

Curry:

* 100 g fresh baby spinach leaves
* 200 g brown onion, cut into quarters
* 2 garlic cloves
* 5 cm piece fresh ginger, peeled
* 1 fresh red chilly, cut into halves
* 40 g coconut oil
* 230 g coconut milk
* 1 cinnamon quill
* 20 g lime juice
* 150 g water
* 1 tsp Vegetable stock paste 
* 300 g butternut pumpkin, cubed
* 1 red capsicum, cut into strips
* 140 g fresh green beans, cut into halves
* 400 g canned kidney beans, rinsed and drained
* 300 g vine-ripened tomatoes, cut into eighths
* salt, to taste 
* 100 g plant-based natural yoghurt
* fresh coriander leaves, to serve

Preparation:

Caribbean spice mix
* Place coriander seeds, cumin seeds and mustard seeds into a pan and roast till golden. Allow too cool for 5 minutes.
* Add roasted seeds, peppercorns, cayenne pepper and turmeric to a processor and mill. Transfer into a sealable container and set aside.

Curry
* Place onion, garlic, ginger, chili and coconut oil into a food processor and chop till fine.
* Sauté onion mix in a pan, until onion is soft.
* Add 20g of the reserved Caribbean spice mix and cook for 2 minutes.
* Add coconut milk, cinnamon, lime juice, water, stock paste and pumpkin and simmer for 10 minutes.
* Add capsicum and green beans and simmer for 5 minutes.
* Add kidney beans and tomatoes and simmer until the pumpkin is soft. 
* Transfer curry into a serving bowl with reserved spinach. Stir through. Season with salt and serve garnished with plant-based yoghurt and coriander leaves.