Sweet potato, pumpkin and callaloo curry

A delicious vegan recipe everyone will love. Who needs meat? Ital is vital. Tender sweet potatoes and pumpkin cooking in a curry coconut sauce!

• 2 large sweet potatoes cut into cubes)
• ¼ Pumpkin or Butternut squash (cut into cubes)
• 2 tbsp. Curry powder
• 1tbsp. turmeric
• 1 tsp. paprika
• 1 tsp. All-purpose seasoning
• 1tsp. ginger
• ¼ onions (diced)
• 3 garlic cloves (chopped)
• 1 scotch bonnet
• 2 cups water
• 200ml coconut milk
• 280g Callaloo
• 2 tbsp. olive oil

Optional: Butternut squash, spinach ,

1. On high heat, add olive oil to your pot until it starts to sizzle. Then add you onions, garlic, scotch bonnet pepper and fry for for 2 minutes. Then add 2tbp. Curry powder and cook for further 2 minutes.
2. Add the pumpkin and sweet potatoes and season with curry powder, paprika, ginger all-purpose seasoning and mix together. Then add 2 cups of water and let it simmer for 10 minutes.
3. Pour the coconut milk into the pot and stir. Then cook pumpkin and sweet potato for 20 minutes on medium heat until tender.
4. Finally add Callaloo and mix together, and then simmer for 5 minutes.

Then serve.