INGREDIENTS
1 tbsp
olive oil
1 large
onion
2
garlic cloves
1 tsp
cayenne pepper
200 gs
peas
1 l
vegetable stock
400 mls
coconut milk
1
scotch bonnet chilli
2
thyme sprigs
1
cob of corn
200 gs
waxy potatoes
200 gs
butternut squash
200 gs
sweetcorn
2
peppers