HARVEST SPICE STEW

HARVEST SPICE STEW Seasonal pumpkin & vegetables in a rich Caribbean curry sauce. 1 Hour Serves: 6 Serve with rice, naan or French bread Ingredients

• 500g pumpkin or butternut squash, cubed

• 3–4 tbsp Nimi Nosh Cracking Curry Jerk Quick Marinade & Sauce

• 1 onion, 3 garlic cloves, 1 tbsp grated ginger

• 2 carrots, 2 potatoes, 2 bell peppers

• 200g green beans, 200g sweetcorn

• 400g chopped tomatoes

• 400ml coconut milk

• 300ml vegetable stock

• 100g spinach or kale

• 1 tsp cumin, 1 tsp smoked paprika

• Salt & black pepper

  Optional: Chickpeas or kidney beans, sweet potato, okra, courgette
  

  Method
  

  1 Build the Base
  

  Heat oil in a large pot. Cook onion 5 mins. Add garlic & ginger. Stir in Nimi Nosh Curry Jerk Sauce and spices.
  

  2 Add Veg & Simmer

  Add pumpkin, potatoes, carrots and coat in spices. Pour in tomatoes, coconut milk and stock.Simmer 20 mins.
  

  3 Finish the Stew

  Add peppers, green beans, sweetcorn and optional beans. Simmer 10–15 mins until tender.Stir in spinach to wilt. Adjust seasoning.

  Serve hot with rice or warm bread and extra curry jerk sauce.
  

  Variations

  Add chicken (cook before adding liquids), prawns (last 5 mins), or cooked lamb/beef for extra protein; increase coconut milk for a creamier version; turn up the heat with extra curry jerk sauce or Nimi Nosh Authentic Pepper Sauce; or add extra root vegetables for a heartier winter stew.