Prep time: 20 minutes

Cooking time: 30-40 minutes

Serves: 4-6

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INGREDIENTS

2 medium shallots

1 large mushroom sliced

Half small pumpkin roughly chopped

1 tin chickpeas

1 tin black beans

1 each of small sweet red peppers, red, yellow, orange

3Tbsp Marlaina’s Premium Flaming Hot Jerk Seasoning

¼ cup ketchup

2 spring onions

2 sticks celery including leaves

1 tin Trident full coconut cream

1 tin Indian flavoured chopped tomatoes

2 carrots chopped

1 x 250ml box vegetable stock

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PREPARATION

1. Roughly chop all vegetables

2. In a bowl mix together Marlaina’s Premium Jerk Seasoning, coconut milk, ketchup, tinned tomatoes and vegetable stock

3. Place all chopped ingredients into a slow cooker

4. Pour the stock over vegetables and place lid on

5. Turn slow cooker on to low, leave for three hours or until cooked through to your personal taste

6. When cooked, place the mushrooms on right at the end for garnish and added texture

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SERVING TIPS

Try to use vegetables that are in season, this will make for a much better depth of taste.
Serve with rice or a small green side salad.