1 cup sliced green beans

2 sliced medium carrots

½ cup seeded, chopped tomatoes

2 cloves minced garlic

1 teaspoon allspice

¼ teaspoon thyme

¼ teaspoon seeded, chopped scotch bonnet or habanero pepper

2 sliced celery stalks
1 cup spinach

½ cup peeled finely chopped potatoes

¼ cup finely chopped onions

Salt and Pepper to taste

 

Simmer coconut milk in heavy pan until fluid is reduced and coconut milk begins to turn oily. Remove oil from thickened milk. Add carrots, green beans, tomatoes, allspice and thyme. Simmer for 10 minutes before adding garlic, spinach, celery, potatoes and onion. Simmer another 10 minutes or until all vegetables are cooked. Serve hot with rice.