This is something near and dear to my heart. Something that I have grown up with. This vegetable is very rich with notes of coconut and subtle notes of curry. I am so happy to be able to learn how to cook this and share part of my culture with you all on how to make such delicious dish!
Ingredients
1 cup pre cooked edamame
1 red bell pepper
2 carrots
2 cups kale
1 bamboe packet (kare)
1 onion
2 cloves of garlic
1 tablespoon cumin
1/2 tablespoon cayenne powder
1 scotch bonnet pepper
2 tablespoons vegetable oil
1 can coconut milk
Directions
- Cut up onion, bell pepper, carrots and kale into 1 inch pieces
-Slice and dice garlic and the scotch bonnet pepper. Make sure not to touch your face or eyes after slicing pepper!
-Now that you have all your veggies prepped, you can take a medium pot out and add your oil to it. Set the heat to medium high.
-When oil is hot add your onion and scotch bonnet pepper. Once onions are translucent you may add garlic. Let sauté for about 30 seconds.
-This is where the fun begins!! Add the rest of your vegetables and stir together. Add cumin, cayenne powder and bomboe packet to pot. Stir and let sauté for about 2 mins.
-Once the seasoning is distributed, you now can add your coconut milk! Combine and let simmer on medium-low heat for about 20mins (you may want to stir every 10mins to just check and taste)
-Once the vegetables are all tender you’re ready to serve!! I love to eat this dish with jasmine rice but the options are endless!
-As always!!! ENJOY!