Jamaican Stewed Vegetables
- Yield 4 servings
"Ital” cuisine is Jamaica’s version of vegan food. It’s strictly vegetarian and free of added salt.
Ingredients
- Stewed Vegetables:
- 2 teaspoons canola oil
- 2 cups shredded cabbage (sliced 1/2-inch thick)
- 1 medium yellow squash, sliced 1/2-inch thick
- 1 -- green squash, sliced 1/2-inch thick
- 1 small chayote squash, peeled and cut into 1-inch cubes
- 1 cup (1-inch) lengths of green beans
- 1/2 cup (1-inch) lengths of wax beans
- 1 cup light coconut milk
- Seasoning Mixture:
- 1 teaspoon canola oil
- 2 -- garlic cloves, minced
- 2 teaspoons minced ginger root
- 1/2 small onion, diced
- 1 -- scotch bonnet chili, minced
- 3 sprigs fresh thyme, left whole
- 4 whole allspice berries or 1/2 teaspoon ground allspice
- 1 medium tomato, diced
- 3/4 cup light coconut milk
- 1 tablespoon soy sauce or mushroom soy sauce
Instructions
- To make vegetables: Heat oil in a large skillet over medium heat. Add vegetables and saute 2 minutes. Add coconut milk and bring to a boil. Reduce heat and simmer 5 minutes.
- To make seasonings: Meanwhile, heat oil in a large nonreactive skillet over medium heat. Add garlic, ginger, onions, chili, thyme, allspice and tomatoes. Saute 2 minutes. Add coconut milk and soy sauce. Simmer 5 minutes until milk is reduced and seasoning mixture looks creamy and thick. Add to vegetable mixture and combine well.
