Caribbean Vegetable ‘Rundown’

A ‘rundown’ is a method of reducing coconut milk slowly to achieve a thick creamy sauce, it is usually cooked with meat, fish or saltfish, but there are plenty of vegetarian variations around.

1 large onions,finely sliced
4 garlic cloves, crushed
1 tablespoon freshly grated ginger
2 – 3 red chilli, sliced
4 tablespoon sunflower oil
1/2 teaspoon dried thyme or 1 teaspoon fresh if you have it
3 tablespoons amchar masala
1/2 teaspoon black peppercorns, freshly ground
1 -1/12 teaspoon ground allspice
400g mixture of sweet potato and butternut squash, cut into cubes
200ml vegetable stock
2 peppers, red, orange or yellow, chopped into cubes
4 black kale, washed, stripped from stalk, and chop leafy greens only
2 corn on the cob, chopped into 4 – 5 rounds (or 1 small can of sweetcorn, rinsed)
1 x 400ml coconut milk
Salt and pepper to taste

View the full recipe at Allotment2Kitchen →