Caribbean Squash, Spinach and Red Pepper Stew

A community recipe by The Gourmet Vegan

Not tested or verified by Nigella.com

Print me

Introduction

Each mouthful of this stew tastes like sunshine on your spoon. Amazing flavours and wonderful aromas that will have you believing you have been transported to a Caribbean Island. Served with my wonderful recipe for Rice and Peas this is a meal perfect for any occasion.

Ingredients

Serves: 2

Metric Cups

1 tablespoon virgin coconut oil
1 medium onion (finely chopped)
2 medium carrots (chopped)
1 stick celery (finely chopped)
3 cloves garlic (minced))
1 x 2½ centimetres cube fresh ginger (grated)
1 teaspoon tomato puree
500 grams squash (cut into bite sized pieces)
1 large red pepper (chopped)
130 grams fresh spinach (chopped)
1 handful sugar snaps (optional)
500 millilitres vegetable stock (I used Kallo)
200 millilitres coconut milk
3 sprigs fresh thyme
1 teaspoon curry powder
1 teaspoon allspice
1 teaspoon turmeric
1 teaspoon freshly ground pepper
1 red chilli (finely chopped. optional or adjusted to taste)

1 tablespoon virgin coconut oil
1 medium onion (finely chopped)
2 medium carrots (chopped)
1 stick celery (finely chopped)
3 cloves garlic (minced))
⅞ inch cube fresh gingerroot (grated)
1 teaspoon tomato puree
17⅔ ounces squash (cut into bite sized pieces)
1 large red bell pepper (chopped)
4⅗ ounces fresh spinach (chopped)
1 handful sugar snap peas (optional)
18 fluid ounces vegetable broth (I used Kallo)
7 fluid ounces coconut milk
3 sprigs fresh thyme
1 teaspoon curry powder
1 teaspoon allspice
1 teaspoon turmeric
1 teaspoon freshly ground pepper
1 red chile (finely chopped. optional or adjusted to taste)

Method

Caribbean Squash, Spinach and Red Pepper Stew is a community recipe submitted by The Gourmet Vegan and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat the oil in a pan over a medium heat and fry the onion, carrot and celery for 5-6 minutes until the onions begin to caramelise.

Add the garlic and ginger and continue to fry for a 2-3 minutes.

Add the squash and red pepper and fry for a further 2-3 minutes

Next add the vegetable stock, tomato puree, thyme, curry powder, allspice, turmeric, pepper and chilli and bring to the boil.

Cover and simmer for 10-15 minutes until the vegetables are tender.

Stir in the coconut milk, spinach and sugar snaps. Stir, cover and continue to cook for a further 2-3 minutes and until the spinach has wilted. This is now ready to serve.

Serve with my recipe for Rice and Peas.

If the sauce seems a little thin, you can turn up the heat and cook uncovered for a few minutes until the sauce has thickened.

Heat the oil in a pan over a medium heat and fry the onion, carrot and celery for 5-6 minutes until the onions begin to caramelise.

Add the garlic and ginger and continue to fry for a 2-3 minutes.

Add the squash and red bell pepper and fry for a further 2-3 minutes

Next add the vegetable broth, tomato puree, thyme, curry powder, allspice, turmeric, pepper and chilli and bring to the boil.

Cover and simmer for 10-15 minutes until the vegetables are tender.

Stir in the coconut milk, spinach and sugar snap peas. Stir, cover and continue to cook for a further 2-3 minutes and until the spinach has wilted. This is now ready to serve.

Serve with my recipe for Rice and Peas.

If the sauce seems a little thin, you can turn up the heat and cook uncovered for a few minutes until the sauce has thickened.