* Percent Daily Values are based on a 2000 calorie diet.
Caribbean veggie stew
This Jamaican rundown is bursting with flavour and colour.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Main Course
Cuisine: Caribbean
Servings: 4people
Calories: 470kcal
Author: Omari McQueen
Equipment
Saucepan
Ingredients
2tbspsunflower oil
1onionchopped
1red pepperdeseeded and chopped
1green pepperdeseeded and chopped
4garlic clovesfinely chopped
1tspground allspice
1/2tspturmeric powder
1tbspfresh thyme leaves
2sweet potatoespeeled and cut into bite-size chunks
450gbutternut squashpeeled, deseeded and cut into bite-size chunks
200mlvegetable stock
400gcoconut milk (1 tin)
1scotch bonnetleft whole, or jalapeno chilli, deseeded and chopped (optional)
100gtinned callaloo or spinach leaves
1corn on the cobkernels sliced off, or 175g canned sweetcorn
salt
black pepper
Method
Heat the oil in a saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, for five minutes until softened.
Add the chopped red pepper and green pepper and finely chopped garlic and cook for another three minutes, stirring often.
Stir in the allspice, turmeric, thyme, sweet potato chunks and butternut squash chunks.
Pour in the vegetable stock and coconut milk and add the whole Scotch bonnet or chopped chilli, if using. I like my rundown hot, but you don’t need to use chilli if it’s not your thing! Bring to the boil, then turn the heat down to medium-low. Cover with a lid and simmer gently, stirring occasionally, for 10 minutes.
Add the callaloo or spinach and sweetcorn and cook for another five to 10 minutes until all the vegetables are tender. Take care that the Scotch bonnet doesn’t burst when stirring or it will make everything very hot! Season with salt and pepper, then tuck in. I like to serve it with rice.