Recipe: Caribbean stew

Joseph Joseph Gemma Morson Caribbean stew

DYK British people are expected to throw away 11.3 million roast potatoes, 17.2 million Brussels sprouts and even five per cent of our booze we buy this Christmas?

Joseph Joseph – who have loads of cool food storage solutions – plus partners Love Food Hate Waste and food blog The Mother Cooker are campaigning against food waste this year.

To use up leftovers, try a vegan banh mi or this Caribbean stew, devised by Gemma Morson of The Mother Cooker.

Serves 4


100g mushrooms, sliced
Leftover maple-glazed carrots
1 green pepper, thinly sliced
2 red onions, cut into thin half moons
1 x 400g tin coconut milk
1 x 400g tin chopped tomatoes
1 x 400g kidney beans
3 heaped tbsp jerk seasoning (Dunns River brand)
240g (1 medium bag) fresh spinach
2 portions microwave rice
1 1/2 tbsp oil


Add oil to a large pan over a medium heat, add onions and mushrooms and the maple-glazed carrots.

Cook until softened (around five minutes).

Add the coconut milk and tomatoes, mix well. Cook for five minutes on a medium heat.

Add half your bag of spinach and second lot of carrot ribbons.

Cook for a further five minutes, then add second half of spinach bag. Once that has wilted down, drain the kidney beans and add with chopped pepper. Cook for a further five minutes.

With two minutes to go, cook rice to specification.

Serve hot and top with fresh parsley.

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