Grenadian Oil Down-Inspired Coconut Vegetable Pot

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/3 cup water
• 1 tbsp vegetable oil
• 1 small onion, sliced
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp ground allspice
• 1 green plantain, thickly sliced
• 300 g potatoes, cubed
• 1 can kidney beans, drained
• 1 can coconut milk
• 1 cup vegetable stock
• 3 cups shredded kale
• 1 tbsp lime juice
• Salt and black pepper

Steps

1. Mix flour, baking powder, a pinch of salt, and water into a soft dough. Roll into 12 small dumplings and cover while you start the pot.
2. Heat oil in a deep skillet, then cook onion for 3 minutes. Add garlic, thyme, allspice, salt, and pepper.
3. Layer plantain, potatoes, and kidney beans in the pan. Pour over coconut milk and stock, keeping the liquid below the top of the vegetables.
4. Bring to a gentle simmer, tuck dumplings into the liquid, cover, and cook 20 minutes without stirring too much.
5. Add kale, cover again, and cook 5 minutes until tender. Check that potatoes and plantain are completely tender before serving.
6. Finish with lime juice and serve the rich coconut vegetables and dumplings in shallow bowls.

Allergen note: Contains coconut and wheat; check stock and seasoning labels for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.