West Indian Veggie Stew

Ingredients for 4 servings:

• 400 g tomatoes (canned or fresh)
• 300 g vegetable onions
• 600 g vegetables of your choice
• 500 g king oyster mushrooms
• 100 g green olives (also stuffed)
• 100 g raisins
• 50 g barberries
• 300 g cashew nuts
• 1 piece(s) ginger (approx. 6 cm)
• 200 ml vegetable stock
• 400 ml coconut milk
• 1 bunch of coriander
• 4 bay leaves
• 5 garlic cloves
• 4 carnations
• 2 tsp allspice powder
• 2 tsp cinnamon powder
• 2 tsp cumin powder
• 1 pinch of nutmeg
• Oil or coconut fat
• Lime juice
• Salt
• Cayenne pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Vegetarian Caribbean style

You can mix and match vegetables: e.g. carrots, beans, bell peppers, sugar snap peas, bamboo shoots, etc. The cooking time of the hardest vegetables determines the cooking time of the dish. Roughly chop the onions and tomatoes. Cut the vegetables into bite-sized pieces and the mushrooms into thick slices. Finely chop the garlic. Cut the ginger into small, thin slices. Halve the olives, depending on their size, or leave them whole. Crush the cashews into smaller pieces (in a bag with a rolling pin). Chop the coriander with a chopping knife. Brown the onions and garlic in a little fat in a pot. Pour in the stock. Add the tomatoes and coconut milk. Add the olives, ginger, barberries, raisins, and spices (bay leaves, cloves, allspice, cinnamon, cumin, nutmeg). Add the vegetables a little at a time, depending on the cooking time. Season to taste with salt and cayenne pepper. While the vegetables are cooking, brown the mushrooms in a little fat over high heat and stir them in just before serving. When serving, sprinkle with cashews and cilantro and drizzle with lime juice. Serve with rice.