Caribbean Vegetables
By: Anonymous
Published: Thursday, February 11, 2010 - 10:25am

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

1 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. 2 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. 3 Add the okra and spinach and cook for a further 2 minutes. Serve hot with rice and mixed salad.