Tag Archives: Featured

Caribbean Vegan Curried Pumpkin and Lentil Stew

Caribbean Vegan Cooking – Recipe two!

Caroline and I had this for supper last night, bought me right back to being home in St Lucia creating one pots. Just a note on Pumpkin, if you cannot find it you can use butternut squash instead. Try the recipe and let us know what you think!

Ingredients:
2 cups diced pumpkin or butternut squash (peeled and seeds removed)
1 cup dried green or brown lentils, rinsed and drained
1 large onion, chopped
2 garlic cloves, minced
1 small ginger root, peeled and minced (about 1 tbsp)
1 small jalapeno pepper, seeds and ribs removed, finely chopped (optional)
1 large carrot, peeled and diced
1 large potato, peeled and diced
3 cups vegetable broth
1 cup canned coconut milk
2 tbsp olive oil
2 tbsp curry powder
1/2 tsp ground allspice
1/2 tsp ground cinnamon
Salt and black pepper, to taste
Fresh coriander or parsley, for garnish (optional)

Instructions:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
Add the garlic, ginger, jalapeno (if using), curry powder, allspice, and cinnamon. Cook for 2-3 minutes, stirring constantly, until fragrant.
Add the diced pumpkin, carrot, and potato to the pot, stirring to coat the vegetables with the spice mixture.
Stir in the lentils, vegetable broth, and coconut milk. Bring the mixture to a boil, then reduce the heat to a simmer. Cook, covered, for 25-30 minutes, or until the lentils and vegetables are tender.
Season the stew with salt and black pepper to taste. If desired, garnish with fresh coriander or parsley.
Serve the stew over rice, with flatbread, or enjoy as a hearty soup.

Caribbean Vegan Cooking!

As promised earlier in the week here is the first of my vegan recipes for this week, today Caroline and I enjoyed this delicious recipe for lunch, loving the layered flavours. I hope you enjoy trying out this recipe too!

Caribbean Vegan Stew with Chickpeas and Plantains – Serves 3-4

Ingredients:

2 ripe plantains, peeled and cut into 1-inch pieces
2 cups cooked chickpeas (garbanzo beans)
1 large onion, chopped
3 garlic cloves, minced
1 red bell pepper, chopped
2 cups diced tomatoes (fresh or canned)
1 cup coconut milk
1 cup vegetable broth
2 tbsp olive oil
1 to 2 tbsp fresh lime juice (dependant on how much you like lime)
2 tbsp chopped fresh coriander
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/2 tsp cayenne pepper (optional, adjust to taste)
Salt and black pepper, to taste

Instructions:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
Add the garlic, red bell pepper, cumin, coriander, paprika, and cayenne pepper (if using). Cook for another 3-4 minutes, stirring occasionally.
Add the diced tomatoes, coconut milk, and vegetable broth to the pot. Stir well and bring the mixture to a boil.
Add the plantains and chickpeas, reduce the heat to a simmer, and cook for about 20-25 minutes or until the plantains are tender.
Stir in the fresh lime juice, season with salt and black pepper to taste, and cook for another 2-3 minutes.
Remove from heat, and garnish with the chopped coriander.
If you want you can serve the stew over rice, quinoa, or with a side of crusty bread but we had ours without and it made a filling lunch for two.

Baked Butternut Squash Jerk Style

Serves: 2-4  |  Prep: 15 mins | Cooking time: Approx 80 mins in total |

This is one of my favourite winter warming recipes, I always find butternut squash soothing to the soul this recipe makes a delicious supper full of good nutrition and warmth. Continue reading Baked Butternut Squash Jerk Style

Curry Coconut Tofu Flan

Serves 2  | Prep time 20 mins | Cook time 40 mins
Tofu can be really boring and uninspiring so we set about making it interesting and tasty in this wholemeal flan. My journey with pastry making has taken me to really appreciating wholemeal flour and how satisfying it is and of course normally better for you than white flour.  Although if not careful you can get into problems with dryness and cracking you should be fine with this recipe, I have learnt to never be afraid of adding more water but do it in very small amounts at a time!

Continue reading Curry Coconut Tofu Flan

Our Christmas Recipe – Turkey Coconut Curry

Spice up your Christmas leftovers with our amazingly tasty Turkey Coconut Curry dish. Transform your cooked meat into something special. Our turkey treat takes just 5 minutes to prepare and you can put your feet up while it cooks! Merry Christmas!

Continue reading Our Christmas Recipe – Turkey Coconut Curry

Our Autumn Recipe – Fish Tea Appetiser

Here’s an island family favourite – Chef Bernie’s delicious recipe for this fragrant light soup appetiser with a mild tasting fish base. The recipe is part of our VIP Sauce Club Cosy Caribbean Autumn Recipe Book.

Continue reading Our Autumn Recipe – Fish Tea Appetiser

Recipe of the Month – Tropical Canapés

Our simple tropical canapé recipes can be quickly rustled up to wow your guests! Here are some ideas for you to try with our Tropical Range of sauces. Our sauces also make delicious easy dips which you can serve with a number of different crudités. Pop these together for a real wow factor. It’s well worth the effort – your friends will love them!

Continue reading Recipe of the Month – Tropical Canapés

Chef Bernie wins 4th award in 3 months!

We were blown away at Guildford Cheese and Chilli Festival when we received our fourth award in just 3 months! Our Guildford winner was our Sweet Pepper and Ginger Sauce, coming first in the Mild Sauce category.

Continue reading Chef Bernie wins 4th award in 3 months!

Banana Ketchup Chicken Curry

I have to say this is one of the best curries we have eaten this year! I hear some of you saying ‘Banana Ketchup’ thats weird and we say yes it is but don’t knock it until you’ve tried it!

Continue reading Banana Ketchup Chicken Curry

Smokey Hot Lamb with Beetroot

This is the time for slow cooked casseroles, deep winter colours and food to keep you warm. The beetroot gives it extra colour and a tasty, slightly earthy flavour, just don’t wear a white T shirt when you are eating it.
Recipe serves two hungry people, best cooked in a slow cooker or casserole
Cook for 4 hours on high heat in a slow cooker, longer on a low heat OR casserole in the oven for 2 hours on 180℃

Continue reading Smokey Hot Lamb with Beetroot