A Vegan stew originating from Jamaica
Dice the sweet potato, butternut squash and mixed peppers and roast till golden brown. Now dice the red onion, garlic and chilli. Sweat for about 10 minutes add the spices and thyme and cook out for a further 5 minutes. Add the kidney beans and coconut milk bring to a simmer, now add the roasted veg and cook out for 20 minutes adjust consistency with water. Top and tail the green beans and cut in half on the angle, blanch and refresh. Now add the washed baby spinach and green beans just before serving.
|per 100g||per 369g serving|
|of which Saturates||2.5g||10g|
|of which Sugars||4.2g||17g|