Caribbean Stew
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Caribbean Stew

Caribbean Stew

with Thyme-Roasted Carrots, Spinach Callaloo and Naan Bread

We're dreaming of a beach holiday with this Caribbean-inspired recipe! Creamy stew is served with sweet roasted carrots and a traditional Trinidadian leafy green dish, callaloo (we're making ours with spinach.) We can hear the steel drums already...

Tags:
Veggie
Allergens:
Egg
Milk
Gluten

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

113 g

Red Lentils

1 box

Chickpeas

2 unit

Mini Naan

(Contains Egg, Milk, Gluten)

3 unit

Rainbow Heirloom Carrots

113 g

Onion, chopped

113 g

Baby Spinach

10 g

Garlic

1 unit

Vegetable Broth Concentrate

1 can

Coconut Milk

1 tbsp

Colombo Spice Blend

10 g

Cilantro

10 g

Thyme

Not included in your delivery

unit

Oil*

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Nutrition Values

Energy (kJ)3171 kJ
Calories758 kcal
Fat27 g
Saturated Fat13 g
Carbohydrate102 g
Sugar20 g
Dietary Fiber28 g
Protein28 g
Cholesterol5 mg
Sodium1013 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Baking Dish
Pot
Large Pan

Cooking Steps

1

Preheat the oven to 425°F (to roast the carrots). Start prepping when the oven comes up to temperature!

2

Prep: Wash and dry all produce. Rinse and drain the chickpeas. Cut the carrots into 3-inch sticks (they should look like thick-cut fries!). Mince or grate the garlic. Roughly chop the cilantro. Strip 1 tbsp thyme leaves (double for 4 people) off the stems.

Roast the carrots
3

Roast the carrots: Toss the carrots on a baking sheet with a drizzle of oil and half the thyme leaves. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through, until golden-brown, 20-25 min.

4

Start the stew: Heat a medium pot over medium heat. Add a drizzle of oil, then half the onion. Cook, stirring occasionally, until softened, 5-6 min.

Cook the stew
5

Add the lentils, broth concentrate(s), chickpeas, half the garlic, spice blend, remaining thyme leaves, 1/2 can coconut milk (1 can for 4 people) and 1 2/3 cup water (double for 4 people) to the pot. Bring to a gentle boil and cook, stirring occasionally, until the lentils are soft, 20-22 min.

Warm the naan
6

Warm the naan: Meanwhile, heat a large pan over medium heat. Add the naan to the dry pan. Cook, until brown and warmed through, 1-2 min per side. Transfer to a plate and cover to keep warm.

Make the callaloo
7

Make the callaloo: Heat the same pan over medium heat. Add a drizzle of oil, then the remaining garlic and remaining onion. Cook until onion softens, 5-6 min. Add the spinach and remaining coconut milk. Stir until the spinach wilts 1-2 min. Season with salt and pepper.

8

Finish and serve: Divide the roasted carrots, stew and callaloo between plates. Sprinkle with cilantro and enjoy!