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 Jul 25, 2025
Ingredients
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- Onion
- 150 g
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- Green onion
- 20 g
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- Tomato
- 150 g
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- Cilantro
- 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 green onion, tomato, fresh thyme, cilantro, 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