1 Scotch bonnet chilli, finely chopped
2 carrots, peeled and cubed
15²µ/½´Ç³ú coriander, roughly chopped
2–3 garlic cloves
1 tsp grated ginger
2 okra, sliced
1 onion, finely chopped
200g/7oz pumpkin or seasonal squash, peeled and chopped into chunks
150g/5½oz baby spinach
few sprigs thyme
300²µ/10½´Ç³ú basmati rice
1 x 400g/14oz tin cooked pigeon peas (or black eyed beans or red kidney beans), drained
250ml/9fl oz coconut milk
1 tsp freshly ground black pepper
1 tbsp dark brown muscovado sugar
1 tbsp vegetable or rapeseed oil
2 tsp salt