Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large oven-safe pot or pan suitable for a clay pot over medium heat, then add 1 medium chopped onion, 3 minced garlic cloves, and a 2.5 cm grated ginger piece, cooking for 5 minutes until softened.

2. 2

   Stir in 2 tablespoons of Caribbean curry powder, 6 whole allspice berries, 0.5 finely minced Scotch Bonnet pepper, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, cooking for 1 minute until fragrant.

3. 3

   Add 450 grams of seitan cubes to the pot and brown them for 5-7 minutes, turning occasionally to ensure even color on all sides.

4. 4

   Transfer the seitan mixture to a clay pot, then add 1 medium diced sweet potato, 1 medium sliced ripe plantain, 1 medium diced red bell pepper, 2 sprigs of fresh thyme, 400 milliliters of full-fat coconut milk, and 240 milliliters of vegetable broth, stirring gently to combine all ingredients.

5. 5

   Cover the clay pot and bake in a preheated oven at 180°C (350°F) for 45-60 minutes, or until the sweet potato is tender when pierced, stirring the stew halfway through the cooking time.

6. 6

   Remove the clay pot from the oven, stir in 150 grams of roughly chopped fresh spinach and 2 tablespoons of lime juice, then recover the pot and let it rest for 5 minutes to allow the spinach to wilt beautifully into the stew.

7. 7

   Taste and adjust the seasoning as needed with additional salt or pepper before serving this delicious and aromatic stew hot.