Caribbean potato curry

This delicious healthy vegan Caribbean potato curry is great for week nights to impress your dinner guests with a taste of the tropics.

Course Main Entree

Cuisine Caribbean

Prep Time 20

Cook Time 4

Total Time 4 20

Servings servings

Calories 348kcal

Author Charla

Ingredients

1 large sized sweet potato chopped and peeled (or 2 medium)
1 can of kidney beans drained
1 cho cho peeled and chopped, or use 1 zucchini
2 bell peppers chopped
1 can of coconut milk + ⅓ cup of water
2 tablespoon of curry powder see notes for recipe
1 cinnamon stick
4 garlic cloves chopped
1 teaspoon black pepper
2 scallion chopped
½ teaspoon of all spice
1 thumb sized ginger minced
2 bay leaves
5 sprigs of thyme
Juice of a lime
pink salt to taste
2 tablespoon of coconut oil

Instructions

Start by melting the coconut oil on medium heat then proceed to saute the onion, garlic, scallion along with the cinnamon stick until soft.
Then add the curry, ginger and all spice, black pepper and stir until fragrant.
Add the bell peppers, thyme and cook until they begin to turn soft and combine with the spices.
Add the coconut milk, water, juice of lime, bay leaves and stir together.
Finally add the cho cho, kidney beans and sweet potatoes and give a final stir before transferring the contents to your slow cooker. Push the kidney beans towards the bottom so they don't become to dry from the heat as they slowly cook.
Switch the slow cooker, select high and cook for 4 hours with the lid on.
Season with pink salt according to taste prior to serving.

Notes

To cook on stove top simply leave the vegetables in the skillet once everything has been added. Turn the heat up to a rolling boil before reducing to simmer for 45-50 minutes.

Nutrition