Recipe for Caribbean Vegetables

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Yield:

4 servings

Ingredients:

Amount	Ingredient
1/2 kg	Assorted root vegetables, cho-cho, yam, green banana, sweet potato, carrot, pumpkin, potato peeled and chopped (3lb)
50 gm	Okra, washed, topped, tailed and cut in small pieces (2oz)
50 gm	Spinach, washed and chopped (2oz)
1 x	Onion, finely chopped
1 x	Clove garlic, crushed
2 tbl	Chopped spring onion
1/2 x	Hot chilli pepper, chopped
2 x	400 g, (14oz) can chopped tomatoes
1 x	200 g, (7oz) can kidney beans
50 gm	Creamed coconut, (2oz)
1 tbl	Haldi
1 tbl	Paprika
1 tbl	Sugar
1/2 tsp	Dried thyme
3 tbl	Vegetable oil

Instructions:

Instructions: 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.

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