Caribbean Vegetables

Photo: flickr user Ahron de Leeuw

Ingredients

kg Assorted root vegetables, cho-cho, yam, 50 grams Okra, washed, topped, tailed and cut in small pieces (2oz)

50 grams Spinach, washed and chopped (2oz)

1 Onion, finely chopped

1 Clove garlic, crushed

2 tablespoons Chopped spring onion

Hot chilli pepper, chopped

2 400 g, (14oz) can chopped tomatoes

1 200 g, (7oz) can kidney beans

50 grams Creamed coconut, (2oz)

1 tablespoon Haldi

1 tablespoon Paprika

1 tablespoon Sugar

teaspoon Dried thyme

3 tablespoons Vegetable oil

Salt and freshly ground black pepper to taste

Preparation

Heat the oil in a large saucepan with a well fitting lid. Add the onions, garlic, spring onion, thyme and saute for a couple of minutes. Add the haldi and paprika, stir in well and cook for another minute.

Add canned tomatoes, coconut cream and mix in. Add all the root vegetables, kidney beans, sugar, salt and pepper, stir in well, cover with a lid and simmer for 20 minutes or until the vegetables are cooked.

Add the okra and spinach and cook for a further 2 minutes. Serve hot with rice and mixed salad.