A delicious & hearty vegan dish inspired by the Jamaican rastasfarians we met whilst in Jamaica. So easy to make and a fantastic dish full of nutritious veggies in a flavaourful coconut milk!

  • Vegetable oil
  • 1/2 Onions
  • 4 garlic chopped
  • 1 tsp black pepper
  • thumb of grated ginger
  • 1 tsp pimento
  • 1/2 scotch bonnet chopped
  • 150g pumpkin or butternut squash cubed
  • 150g sweet potato
  • 1/2 cho cho sliced
  • 1/2 green bell pepper sliced
  • 1/2 red bell pepper sliced
  • 100ml vegetable stock
  • 400ml coconut milk
  • fresh thyme
  • corn on cob chopped

Get a large & deep pan, add vegetable oil. Once hot dash in the onions and garlic, cook down until soft on medium heat.

Add black pepper, pimento and grated ginger, scotch bonnet and fresh thyme and stir. Throw in sweet potato, pumpkin or butternut squash, cho cho, bell peppers, vegetable stocks and coconut milk and corn and stir.

Simmer for 15-20 minutes until veggies and soft.