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Caribbean Stew

Caribbean Stew

with Thyme-Roasted Carrots, Spinach Callaloo and Naan Bread

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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/OeufMilk/LaitWheat/Blé

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

113 g

Red Lentils

1 box

Chickpeas

2 unit

Mini Naan Bread

(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)

3 unit

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*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3171 kJ
Calories758 kcal
Fat27 g
Saturated Fat13 g
Carbohydrate102 g
Sugar20 g
Dietary Fiber28 g
Protein28 g
Cholesterol5 mg
Sodium1013 mg
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Baking Dish
Pot
Large Pan
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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.

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!