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Jamaican-style vegetable curry
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½ tbsp sunflower oil
½ tsp cumin seeds
1 onion, roughly chopped
2 garlic cloves, crushed
1 tbsp jerk spice blend
1 tbsp tomato purée
750ml fresh vegetable stock
¼ x 20g pack thyme, leaves picked
350g butternut squash, peeled, deseeded and cut into 2cm dice
300g pack frozen Quorn Pieces
300g easy cook long grain rice
¼ x 28g pack coriander, leaves only
1 lime, cut into wedges
hot pepper sauce, to serve (optional)
1. Heat the oil in a large pan over a medium heat. Add the cumin seeds; once sizzling, add the onion, garlic and a pinch of salt. Cook over a low-medium heat, stirring often, for 10-12 minutes, until soft. Stir in the jerk seasoning and tomato purée; cook for 1 minute.
2. Pour the stock into the pan, bring to the boil then add the thyme, butternut squash and Quorn. Cover and simmer for 5 minutes, then uncover and cook for 12-15 minutes, until the squash is tender; season.
3. Meanwhile, cook the rice in a large pan of boiling, salted water, according to the pack instructions. Serve the curry and rice with coriander scattered over and lime wedges for squeezing, plus hot pepper sauce, if liked.
This recipe first appeared in Waitrose & Partners Food Comfort Food supplement, November 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in October 2019.