• 200g white yam
• 2 sweet potatoes
• 250g calabaza pumpkin
• 2 courgettes
• 50g savoy cabbage
• 1 teaspoon coriander seeds
• 250g block of creamed coconut
• 3 sprigs fresh thyme
• 4 cloves garlic
• 2 teaspoons curry powder, mild or hot depending on preference
• 1 teaspoon all-purpose seasoning
• 1 vegetable or prawn stock cube
• 250–375ml cold water

Peel and chop the yam, sweet potato and pumpkin. Cut into 3cm chunks, making sure you don’t keep the slightly dried ends of the yam as they can be bitter. Slice the courgettes into half moons the thickness of a pound coin, and shred the cabbage roughly.

Lightly toast the coriander seeds in a dry pan for 30 seconds, watching them closely to make sure they don’t burn. This intensifies the flavour. Chop up or grate the coconut cream and put into a large saucepan with the toasted coriander seeds, thyme, garlic, curry powder and all-purpose seasoning. Add 250ml of water and put over a medium heat until the coconut cream has completely melted. Simmer for a minute or two to infuse the flavours. Reduce the heat and add the vegetables and the crumbled stock cube, along with another 125ml of water if it looks too dry. Simmer, covered, for 20–25 minutes or until the vegetables are al dente.

Serve with rice and peas and make this a weekday dinner favourite.