Add in the coconut milk, water, carrot, red pepper, plantains, scotch bonnet, bay lead and vegetable stock cube. Simmer for 45-60 minutes or until the plantain is tender and the sauce has reduced and thickened

* Step 4

Add the spring greens, cover and cook for another 30 minutes

* Step 5

Just before serving, fish out the scotch bonnet. Add the lime zest and juice and stir through the coriander

* Step 6

Serve with roti/flat breads or rice&peas

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Tag

coconut oil diced onions garlic peeled and finely chopped finely chopped thyme jamaican/caribbean curry powder ground allspice Salt coconut milk water large carrot, quartered lengthways and roughly chopped bell pepper, deseeded and roughly chopped ripe plantains, sliced at an angle into 1cm pieces scotch bonnet bay leaf vegetable stock cube spring greens, halved and cut into 1cm ribbons zest and juiced chopped fresh coriander

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10 Pieces Of Expert Nutrition Advice

1. Start Small

2. Fill Your Plate With Beans and Leafy Greens

3. Focus on Adding—Not Subtracting

4. Taste the Rainbow

5. Prioritize Potassium

6. Eat More Plants

7. Focus on Your Immune System

8. Try the Mediterranean Diet

9. Understand the Impact of Food

10. Guard Your Gut

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