Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the chicken and lemon juice in a large bowl. Cover with cold water. Drain. Season with 2 tbsp of green seasoning and the soy.
Heat the oil in a deep pan until hot but not smoking. Add the sugar and cook until it starts to bubble – don’t stir. Add the chicken (leave the left-over marinade in the bowl) and brown, stirring to coat. Cover and cook over a medium heat for 5-10 minutes, adding some water if it starts to catch.
Mix in the peas, pumpkin, carrots, garlic, thyme, ginger, onions, scotch bonnet, ketchup, gravy browning and remaining green seasoning, then the coconut milk and 600ml of water. If the liquid isn’t dark brown, add extra browning for colour. Season. Mix in the rice. Cover and cook for 20-30 minutes over a medium heat or until the water has evaporated and the rice is tender. Serve topped with the coriander and some sliced scotch bonnet.
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