Carribean style Vegetable Stew
 
 
Author:
Recipe type: Entree
Cuisine: Caribbean/Indian
Serves: 4
Ingredients
  • 1 tbsp black pepper
  • 1½ tsp cumin seeds
  • 1 tbsp coriander seeds
  • 4 red chilies
  • 1 tbsp brown mustard seeds
  • ¼ tsp turmeric powder
  • 1 tbsp olive oil
  • 1 scotch bonnet chili, desseded or leave seeds, finely chopped
  • ½ onion finely chopped
  • 4 large garlic+ ½ inch ginger paste
  • Greeen beans 2 cups, trimmed and halved
  • broccolini - 2 sliced into long pieces
  • Red bell pepper - sliced lengthwise
  • 1 cup vegetable stock
  • 1 8oz can coconut milk with cream
  • 1 inch jaggery or 1 tbsp brown sugar or coconut sugar
  • 1 tsp Salt
  • 1 tomato sliced lenthwise
  • 1 cup black bean, drained and rinsed
To garnish
  • Toasted Cashews
  • toasted coconut
  • cilantro
  • Fried plantains(a must)
Instructions
  1. Take a pan, roast the black pepper, cumin seeds, coriander seeds, brown mustard seeds and red chilies until it is lightly toasted and you smell the spices. Grind it to a powder with turmeric and set aside.
  2. In the same pan, add the olive oil. Fry the scotch bonnet pepper, add the onion, ginger garlic paste and saute until is softened. Add the green beans, saute with ¼ cup of vegetable stock, cover and cook for 2 minutes. Then add the broccolini and bell pepper. Toss in the powdered spices. Add all of the stock and cover and cook for 3 minutes. Then add the coconut milk along with the tomatoes, black beans and let it boil for 5 minutes.
  3. Turn off the heat. Toss in the cashews, coconut and cilantro. This is perfect with some herbed rice, and fried plantains.
Enjoy
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2019/11/25/caribbean-style-vegetable-stew/