Caribbean Inspired Vegan Stew
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 50mins
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- Serves
- 4
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- Calories
- 382
A delicious vegan stew inspired by the flavours of the Caribbean. We've served ours with rice and peas, but you could use plain white or brown rice.
recipe updated 5 Feb. 2026
Ingredients
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- Onion
- 150 g
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- Spring onion
- 20 g
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- Tomato
- 150 g
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- Coriander
- 5 g
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- Garlic clove
- 3
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- Pumpkin
- 260 g
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- Carrot
- 100 g
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- Potato
- 100 g
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- Sweet potato
- 180 g
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- Ripe plantains
- 1
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- Scotch bonnet pepper
- 1
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- Zucchini
- 130 g
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- Vegetable stock
- 400 g
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- Canned coconut milk
- 400 g
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- Fresh thyme
- 4 sprigs
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- Whole allspice
- 6
Tools
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kCook Multi
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Kcook bowl
Step preview
- Fit thick slicing disc (5) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Fit stir tool to kCook bowl
- Add vegetable stock and canned coconut milk to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Cook with filler cap removed - 5 min, 94°C, speed 1
- Turn direct prep attachment to position 1
- Slice onion into the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Add spring onion, tomato, fresh thyme, coriander, garlic clove and whole allspice to the kCook bowl
- Cook with filler cap removed - 5 min, 94°C, speed 1
- Then add pumpkin, carrot, potato, sweet potato and ripe plantains to the kCook bowl
- Cook with filler cap removed - 35 min, 94°C, speed 2
- Then add scotch bonnet pepper to the kCook bowl
- Cook with filler cap removed - 30 min, 94°C, speed 2
- Then add pumpkin and potato to the kCook bowl
- Cook with filler cap removed - 10 min, 94°C, speed 2
- Then add zucchini to the kCook bowl
- Cook with filler cap removed - 5 min, 98°C, speed 2
- Remove the chilli, allspice, and thyme stems
- Serve