After chatting with one of the lovely co-owners, Shells, about their products a little while ago, the team generously sent me their entire range which I’ve been sharing on my stories, including their newest addition: Caribbean Colombo.
I love Caribbean food, and I love Zest, so when I found out the two had come together, I could hardly contain my excitement.
Packed full of aromatic flavours and spices, you know this blend is going to pack a punch from the moment you open the packet.
As soon as you start cooking, zesty, garlicky and spicy scents immediately fill the room, and I guarantee it will bring even the furthermost inhabitant of your household out to ask what smells so delicious (“and when will it be ready?”).
While perusing my local farmer’s market a few weeks ago, I saw a bunch of plantains next to a pumpkin patch, and instantly knew exactly how I wanted to showcase this delicious blend.
I bought both, along with half a kilo of raw peeled prawns, a tin of coconut cream, tinned tomatoes and some spinach.
Other than the plantain which I fried separately, I simply added the Caribbean Colombo blend, one tin of coconut cream and one tin of chopped tomatoes to a deep pot which I brought to the boil before adding in chopped pumpkin.
When the pumpkin was almost cooked through, I added the prawns and spinach. Done.
It really was that easy, and crazy YOOOOM!
While I did receive the blend for free, I was under no obligation to post a recipe to my website. I genuinely just love this company and want more people to experience what they have to offer.
Zest’s products are a one stop shop with all the hard work done for you, which means you can pop dinner on, sit back and relax knowing a delicious, healthy meal, free from gluten, dairy and added sugars is on its way. Plus, if you’re plant based, the entire range is entirely vegan. 🙂
175g Zest Byron Bay Caribbean Colombo spice blend
500g chopped pumpkin
500g peeled raw prawns
300g baby spinach leaves
2 plantains (+1tbs coconut oil to cook)
400ml coconut cream (low fat works fine)
400ml tinned chopped tomatoes
Salt and pepper to taste
*Serve 4 -6
To a large pot, add the Zest Byron Bay Caribbean Colombo spice blend and cook for a few minutes before adding the coconut cream and tinned tomatoes. Bring to the boil and simmer for 10 minutes.
Add chopped pumpkin. While this cooks, slice plantains into 3/4cm coins and fry in some coconut oil for a few minutes on each side or until golden. Set aside.
When the pumpkin is almost cooked through, add the prawns. Continue to cook for a few minutes until the prawns have curled into themselves and the pumpkin is cooked through. Turn off the heat and add the spinach, stirring it through until wilted. Season as required.
Serve on a bed of basmati with plantain on the side.