This recipe makes 10 covers
You'll need:
This Caribbean jerk mari base marinade is a brown liquid made from a carnival of spices and citrus fruits. Superb when used on chicken, salmon, steak, vegetables, fish and kebabs. Each pack makes approximately 83 servings. Halal certified and suitable for vegans, vegetarians and coeliacs.
This vegetable stock powder mix is manufactured from only the finest ingredients and is ideal for use as a partial or total replacement for fresh vegetables, particularly in soups, sauces, gravies and pie fillings. Each 1kg tub makes approximately 62.5 litres. There are two tubs in this catering pack.
Ingredients
Vegetable Oil - 30ml
Sweet Potato (peeled and diced) - 500g
Red Onion (diced) - 200g
Tinned Black Eyed Peas (drained) - 400g
Red Chilli - 6g
Tomato Puree - 45g
Major Vegetable Stock Powder mixed with 500ml of Water - 10ml
Tinned Chopped Tomatoes - 400g
Baby Spinach - 200g
Spring Onions - 60g
Red Chilli (sliced) - 10g
Major Pan-Asian Keralan Base Paste - 80g
Soy Butter - 125g
Method
- Heat 1 Tablespoon of the oil in a large, heavy based saucepan.
- Add the onions and cook for 10 minutes. Then add the Major Pan-Asian Keralan Base Paste and Saute over a medium-low heat for 10 minutes, stir occasionally and add more oil if the paste starts to stick to the pan.
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Add in the sweet potatoes, black eyed peas, chilli and mix together.
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Add tomato puree and mix together to combine. Pour in the chopped tomatoes and Major vegetable stock powder.
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Add the soy butter, season with salt and pepper and stir in well.
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Cover the pan with a lid and bring to the boil. Then reduce the heat and simmer for 25 minutes, stirring occasionally.
- Remove from the heat and stir in the spinach, leaving it to wilt in the pan for 5 minutes. To finish, add the lemon juice, corriander and spring onions.
- Serve with rice or potatoes and enjoy!
