- 1 cup coconut milk
- 2 tbsp curry powder
- 2 tbsp turmeric juice
- 8 stalks scallion diced
- 4 cloves garlic minced
- 1 tbsp celery minced
- 6 sprigs thyme
- 10 cups water
- 1½ cup chick peas cooked
- ½ lb pumpkin cubed
- 6 cups spinach chopped
- 16 allspice berries tied in cheese cloth
- 1 scotch bonnet pepper
- 1 inch Ginger finely grated
- 1 teaspoon salt to taste
Add coconut milk to a large pot over medium heat. Add the scallions, onions, and celery. Stir and allow to soften for roughly 5 minutes. Stir in the scallion, garlic and pimento berries.
Add water and stir then bring to a boil. and then add the peas, pumpkin, carrot and spinach. Cover the pot and leave for 20 minutes.
During this period, monitor the pot by stirring to check for desired consistency and to prevent burning. Add water and additional spices as desired.
Remove pimento berries in cheesecloth (if used) and serve.
Calories: 277kcal | Carbohydrates: 32g | Protein: 10g | Fat: 15g | Saturated Fat: 11g | Sodium: 668mg | Potassium: 994mg | Fiber: 9g | Sugar: 6g | Vitamin A: 9438IU | Vitamin C: 32mg | Calcium: 168mg | Folate: 234µg | Iron: 8mg | Phosphorus: 242mg | Zinc: 2mg