- 1 Tbsp. cooking oil
- 1 yellow onion, coarsely chopped
- 3 garic cloves, peeled and cut in half
- 1 celery rib, sliced
- 1 carrot, chopped
- 2 Tbsp curry powder
- 1 habanero pepper, seeded and halvened (optional)
- 1 yam, cubed
- 1 cup cubed breadfruit
- 1 large potato, cubed
- 2 cans coconut milk
- 1 cup water
- salt & pepper to taste
- callaloo or spinach leaves
- spinners and sinkers
Heat oil over medium-high heat on a sautee pan. Add the onion, garlic, celery and carrot and sautee until the veggies soften. Mix in the curry powder and add the hot pepper, if adding. Add the yam, potato, breadfruit, coconut milk and water and stir. Season with salt and pepper. Turn heat down to low and simmer, uncovered, for 30 minutes.
Add spinach and spinners and cook for another 30 minutes.
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