Reduced fat coconut milk, tinned (7.7% Fat)
120 g, Calabaza, West Indian Pumpkin, or regular, chopped into small cubes
9 medium, trimmed and sliced
1 small, finely chopped
4 medium, trimmed and sliced
1½ medium, deseeded and finely sliced
5 clove(s), finely chopped
½ teaspoon(s), level
Chilli, green or red
1 individual, Scotch bonnet, finely chopped
- In large saucepan, add the coconut milk, chopped pumpkin, okra, onion, spring onions, pepper, garlic, salt, black pepper, thyme, and allspice. Pierce the chilli several times with the tip of A sharp small knife. Add to the pot and bring to a boil. Reduce the heat to medium. Simmer, stirring occasionally, until vegetables start to soften, about 10 minutes. Stir in half of the spinach. Cover and cook over low heat for 20 minutes, stirring occasionally, until vegetables are very tender.
- Carefully remove the chilli without tearing it. Using a blender, blend vegetables until almost smooth but with little bits of spinach still visible. Stir in the remaining spinach and cook, stirring often, until wilted, about 5 minutes.