Jamaican chocho (chayote) curry

The perfect way to enjoy this unique low carb vegetable, that gets a boost of flavour into this tasty curry recipe. This recipe is available from the free NHS cookbook "Culturally Sensitive Cookbook for women and birthing people with Gestational Diabetes".

Great

% Daily Values based on a 2,000 calorie diet

Step 1

• Cut chocho in half lengthwise. Remove the inner core and peel each half, chop into bite-sized pieces and set aside.

Step 2

• In a large saucepan, heat oil and add onion, garlic, ginger and mustard seeds. Cook until onion is soft, stirring constantly.

Step 3

• Add curry powder, allspice and stir constantly until fragrant, about 1 minute.

Step 4

• Stir in the chocho, vegan bouillon, thyme, water, whole Scotch bonnet pepper and chickpeas.

Step 5

• Bring to a boil, cover saucepan and reduce to simmer for 15 to 20 minutes. Check the seasoning, add salt to taste. Delicious served with brown jasmine rice

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