Caribbean Vegetables

FOODISTA
16Ingredients
60Minutes
250Calories

Ingredients

US|METRIC
  • 50 grams okra (washed, topped, tailed and cut in small pieces, 2oz)
  • 50 grams spinach (washed and chopped, 2oz)
  • 1 onions (finely chopped)
  • 1 clove garlic (crushed)
  • 2 tablespoons spring onions (Chopped)
  • chili pepper (chopped)
  • 800 grams chopped tomatoes
  • 200 grams kidney beans
  • 50 grams creamed coconut
  • 1 tablespoon turmeric
  • 1 tablespoon paprika
  • 1 tablespoon sugar
  • 1 teaspoon dried thyme
  • 3 tablespoons vegetable oil
  • salt
  • freshly ground black pepper
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    Directions

    1. Heat the oil in a large saucepan with a well fitting lid. Add the onions, garlic, spring onion, thyme and saute for a couple of minutes. Add the haldi and paprika, stir in well and cook for another minute.
    2. Add canned tomatoes, coconut cream and mix in. Add all the root vegetables, kidney beans, sugar, salt and pepper, stir in well, cover with a lid and simmer for 20 minutes or until the vegetables are cooked.
    3. Add the okra and spinach and cook for a further 2 minutes. Serve hot with rice and mixed salad.
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    NutritionView More

    250Calories
    Sodium13% DV300mg
    Fat26% DV17g
    Protein16% DV8g
    Carbs7% DV22g
    Fiber20% DV5g
    Calories250Calories from Fat150
    % DAILY VALUE
    Total Fat17g26%
    Saturated Fat5g25%
    Trans Fat0g
    Cholesterol<5mg1%
    Sodium300mg13%
    Potassium890mg25%
    Protein8g16%
    Calories from Fat150
    % DAILY VALUE
    Total Carbohydrate22g7%
    Dietary Fiber5g20%
    Sugars11g22%
    Vitamin A80%
    Vitamin C90%
    Calcium8%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.