Serves: 4
Cooks in: 45 minutes
Difficulty: 3/10
Can be gluten free


2 tbs Coconut Oil

1 Spring Onion, cut into chunks

1 tbs Ginger, minced

2 Clove of Garlic, minced

1 Scotch Bonnet, halved 

1 Red Pepper, sliced 

2 Sweet Potatoes, peeled & cubed 

1 Courgette, cubed

1 Red Pepper, cubed

1 tbs Curry Powder 

1 tsp Jerk seasoning 

Pinch Sea Salt 

1 tbs Tomato Puree 

3 cup/750ml Vegetable Stock

1 tin Coconut Milk 

Fresh Thyme

1 Bay Leaf 

1 cup & 1/2 cups/165g Mixed Beans, cooked 


1 cup Wholewheat Organic Flour 

1/2 cup Water 

1/2 tsp Baking Powder 

Pinch Sea Salt 

Serve with 

1/2 cup/75g Toasted Cashew Nuts

1 cup/100g Mango

Sautéed Greens

Sauté the spring onions, garlic, ginger, chilli, pepper, sweet potato & courgette for 8-10 minutes in a large sauce pan over a medium heat, stirring often, before adding the spices, salt & tomato puree. Cook for a couple more minutes then deglaze the pan with the vegetable stock & coconut milk. 

Stir in the thyme, bay leaf & mixed beans. Pop a lid on and let the stew bubble away for 15 minutes. 

Meanwhile to make the dumplings, mix all the ingredients together in a mixing bowl to form a lovely dough and give it a knead for a couple of minutes. If it’s a little wet add some more flour and if it’s too dry add a splash more water then form the dough into some dumplings. I grab 2-3 tbs worth of dough and roll it between my hands to form them into spinners which are popular in Jamaica & the Caribbean. 

Place the dumplings on top of the stew and place the lid back on & let cook for a further 5 minutes over a low heat. 

Just before serving I throw in some kale leaves to cook gently. 

Serve the strew with fresh mango & toasted cashew nuts.