CARIBBEAN VEGGIE STEW

(Serves 4)

INGREDIENTS:

2tbsp sunflower oil; 1 onion, chopped; 1 red pepper, deseeded and chopped; 1 green pepper, deseeded and chopped; 4 garlic cloves, finely chopped; 1tsp ground allspice; ½tsp turmeric powder; 1tbsp fresh thyme leaves; 2 sweet potatoes, about 450g, peeled and cut into bite-size chunks; 450g butternut squash, peeled, deseeded and cut into bite-size chunks; 200ml vegetable stock; 400g tin coconut milk; 1 Scotch bonnet, left whole, or jalapeno chilli, deseeded and chopped (optional); 100g tinned callaloo or spinach leaves; 1 corn on the cob, kernels sliced off, or 175g canned sweetcorn; salt and black pepper

METHOD: 1.

Heat the oil over medium heat. Add the chopped onion and cook, stirring occasionally, for five minutes until softened.

2. Add the chopped red pepper and green pepper and finely chopped garlic and cook for another three minutes, stirring often.

3. Stir in the allspice, turmeric, thyme, sweet potato chunks and butternut squash chunks.

4. Pour in the vegetable stock and coconut milk and add the whole Scotch bonnet or chopped chilli, if using. I like mine 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, stirring occasionally, for 10 minutes.

5. Add the callaloo or spinach and sweetcorn and cook for another five to 10 minutes until all the vegetables are tender. Take care the Scotch bonnet doesn’t burst when stirring or it will make everything very hot! Season with salt and pepper, then tuck in.