Group Senior Executive Chef, Glenroy Walker of the Sandals Resorts “To-Die-For” Vegetable Rundown
3 tablespoons butter
1 small onion (chopped)
3 stalks scallion (chopped)
3 cloves garlic (minced)
1/4 Scotch bonnet pepper (sliced)
1 teaspoon fresh thyme
6 cups coconut milk
1 cup tomatoes (diced)
1 cup potato (diced & blanched)
1 cup pumpkin (diced)
1 cup carrots (diced)
1 cup zucchini (diced)
1 cup yellow squash (diced)
1 cup broccoli (diced)
Salt & freshly ground pepper (to taste)
1 cup toasted coconut flakes (for garnish)
In a medium saucepot over medium-high heat, melt butter and sauté the onion, scallion, garlic, Scotch bonnet pepper and thyme until onion is tender.
Add coconut milk and half the tomato, bring to a boil, reduce heat to medium and let simmer until reduced to about 4 cups of liquid.
Add all remaining vegetables and simmer until coconut milk thickens and coats them. Adjust seasoning with salt and pepper to taste, and garnish with the toasted coconut.