Caribbean Vegetable Hot-pot

Name: Caribbean Vegetable Hot-pot
Cuisine: British
Ingredients: 1 onion, peeled and chopped; 30 g root ginger, scraped and finely chopped; 1 clove of garlic, peeled and crushed; ½ teaspoon cumin seeds; 1 mild chilli, seeded and finely chopped (optional); 2 tablespoons vegetable oil; 200 g sweet potato, peeled and diced; 200 g yam, peeled and diced; 1 litre vegetable stock; 1 small plantain, peeled, cut in half lengthways and sliced; 100 g okra, thinly sliced; 1 tablespoon finely chopped fresh coriander

Preparation info

Serves
2
adults and 2 small children

Difficulty
Easy

Appears in

Eat Up

By Mark Hix

Published 2000

About

The sweet flavours of plantain, yam and sweet potato make this an easy way to introduce children to the concept of stew. It makes a great vegetarian main course or can be served as an accompaniment to grilled or roast meat.

Ingredients

1 onion, peeled and chopped
30 g root ginger, scraped and finely chopped
1 clove

Europe
United Kingdom
Side dish
Main course
Gluten-free
Vegan

Method

Gently cook the onion, ginger, garlic, cumin seeds and chilli, if using, in the vegetable oil until soft. Add the sweet potato, yam and vegetable stock and simmer for 20 minutes. Add the plantain and okra and simmer for another 10 minutes or until the vegetables are tender. The liquid should have thickened and reduced by now; if it has reduced too much, add a little more stock. Stir in the cori