JamaicaScene.com: Jamaica Travel Guide
Ingredients:
1 Tbsp extra virgin olive oil
2 cloves garlic, minced
2 cups sliced baby carrots
3 scallions, chopped
1 sweet potato, diced
1 (15 oz) can diced tomatoes, drained
2 tsp curry powder
1/2 tsp dried thyme
1/4 tsp red pepper flakes
1/4 tsp ground allspice
Salt and freshly ground black pepper
2 (16 oz) cans dark red kidney beans, drained and rinsed*
1 (14 oz) can unsweetened light coconut milk
1 – 2 cups vegetable broth or water
Preparation:
- Pour the oil into a 4-quart slow cooker and set the cooker on high. Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients
- To the cooker, add the carrots, scallions, sweet potato, and tomatoes.
- Stir in the curry powder, thyme, red pepper flakes, allspice, and salt and pepper to taste
- Add the beans, coconut milk, and broth
- Reduce heat, cover, and cook on low for 6 to 8 hours