Next week (13th – 19th May) is

National Veg Week

So, the Groovy Food Company has teamed up with Alesha Dixon to create this tasty veggie jerk pepper pot stew.

It is inspired by Alesha’s Jamaican roots and is perfect for serving up a colourful, nutritious and flavoursome family dinner.

Serves 4

Alesha Dixon and the Groovy Food Company's Veggie Jerk Rainbow Stew 1Ingredients

  • 1 tbsp The Groovy Food Company Virgin Coconut Oil
  • 1 large red onion, cut into chunks
  • 2 garlic cloves, crushed
  • 2.5cm thumb ginger, peeled and finely chopped
  • ½ scotch bonnet chilli, finely chopped (optional)
  • 2 ½ tsp jerk seasoning
  • 2 tbsp tomato puree
  • 2 sweet potatoes, peeled and cut into chunks
  • 1 aubergine, cut into chunks
  • 2 peppers (1 red and 1 yellow), deseeded and cut into chunks
  • 250ml vegetable stock
  • 1 x 400ml can coconut milk
  • 1 tbsp The Groovy Food Company Coconut Sugar
  • 1 small bunch of coriander, leaves picked

For the rice

  • 250g long grain rice
  • 4 spring onions, finely sliced
  • ½ scotch bonnet chilli (optional)
  • 4 sprigs thyme
  • ½ tsp ground allspice
  • 250ml vegetable stock
  • 1 x 400ml can coconut milk
  • 1 x 400g can kidney beans, rinsed and drained
  • Lime wedges, to serve


  1. Heat the oil in a large pan and cook the onion for 1-2 min before adding the garlic, ginger and chilli. Cook for 2 mins, then stir in jerk seasoning, tomato puree and remaining veg. Stir so that everything is coated and cook for 5-10 mins, stirring, until the veg begins to soften.
  2. Pour in the stock and coconut milk, and then stir through the sugar and seasoning. Bring to boil then cover and simmer for 25-30 mins, until the potatoes are cooked through, stirring now and then.
  3. Whilst the stew is cooking, add the rice, spring onions, chilli, thyme, allspice, vegetable stock, coconut milk and a pinch of salt into a saucepan and stir. Place over a medium-high heat and bring to the boil. Turn the heat down to a simmer, pop on the lid and cook for 10 mins. Lift the lid and quickly tip in the beans, then recover and cook for 10 mins more. Turn off the heat and leave to steam for 10 mins.
  4. Stir the rice and serve with the stew, a scattering of coriander leaves and wedges of lime.


Award-winning British brand The Groovy Food Company, has partnered with foodie mum and presenter on Britain’s Got Talent, Alesha Dixon, to create a range of delicious, healthy recipes and show consumers how best to use the brand’s natural and unrefined foods to feed the body’s overall health and wellbeing.

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