Island Veggie Stew Pot - Ainsley Harriott

Ingredients

• 2 tbsp coconut oil
• 1 large onion, chopped
• 1 large red pepper, deseeded, ½ diced, ½ sliced
• 1-2 sticks of celery, finely chopped
• 5cm fresh ginger, peeled, grated
• 3 cloves of garlic, finely chopped or minced
• 3-4 sprigs of thyme
• 1 large stick of fresh lemongrass, cut in half and bashed
• 1 bay leaf
• 2 tsp allspice (pimento) berries – 1 tsp crushed, 1 tsp left whole
• 1 ½ tsp Caribbean mild curry powder
• ½ tsp ground turmeric
• 2 ripe vine tomatoes, deseeded, chopped
• 300g potatoes, peeled, cut into chunks
• 250g butternut squash or pumpkin, peeled, cut into chunks
• 1 large, sweet potato, peeled, cut into chunks
• 300-350ml of vegetable stock, plus a little extra if needed
• 1-2 corn cobs, each cut into 4-6 rounds
• 80g fresh (or frozen) okra, trimmed and sliced into 2cm pieces
• 400ml of coconut milk
• 1 scotch bonnet pepper (pierced or left whole if you prefer less heat)
• 2 limes, juice of 2, zest of 1
• To garnish – chopped coriander