2 large sweet potatoes (cubed)
1 pumpkin or butternut squash (cubed)
4 tbsp curry powder
1 tbsp turmeric
1 tsp paprika
1 tsp ginger
1 onion (diced)
3 garlic cloves (chopped)
1 scotch bonnet
2 cups of water
200ml coconut milk
2 tbsp. Veg. oil
- Add veg. oil to pot, & then onions, garlic, scotch bonnet pepper & cook until softened.
- Add 2 tbsp of the curry powder & cook until dark brown. Add 200ml coconut milk, stir & make a curry paste.
- Add the pumpkin & sweet potatoes then season with the remaining curry powder with black pepper, paprika & ginger. Mix well. Then add 2 cups of water & cook the vegetables until soft.
- Pour the rest of the coconut milk into the pot & stir. Finally add the callaloo & mix together. Simmer for 5 minute.
Per Serving: 746 Kcals, 66.4g Fat, 5.5g Protein