This stew features traditional Jamaican seasonings, including red pepper flakes, allspice and cloves, as well as a generous swirl of coconut milk.
Keyword: vegan curried stew, Jamaican stew
1tablespooncoconut oil (I just used a few tablespoons of water)
1white or yellow onion, diced
1green bell pepper, finely diced
2 tomatoes chopped, or 1 (14.5oz, 411g) can diced tomatoes
1tablespoonred curry paste
3/4teaspoonred pepper flakes
1/4easpoon ground cloves
3cups(540g) cooked kidney beans, or 2 15 oz cans, drained & rinsed
4medium sweet potatoes, peeled and cut into 1/2 inch cubes
3cups(710ml) low-sodium vegetable broth
1small or 1/2 medium bunch collard greens or other greens, stemmed and cut into thin strips
1cup(240ml) full-fat coconut milk
1/4cup(25g) chopped scallions, green and white parts,plus more for topping
Heat the oil (or water) in a large pot over medium heat. Add the onion, bell pepper, and jalapeno and cook, stirring occasionally, for 5 to 7 minutes, until the onion is tender and translucent. Add the tomatoes and red curry paste and cook, stirring frequently, for about 5 minutes, until the tomatoes have released their juices and cooked down a bit.
Stir in the salt, allspice, red pepper flakes, cumin, cinnamon, cloves, beans, and sweet potatoes, then pour in the broth. Bring to a boil over medium-high heat, then lower the heat and simmer, stirring occasionally, for 20 minutes.
Use an immersion blender to partially puree the soup so that about half of the sweet potato cubes and kidney beans are still visible and whole, or puree about half of the soup in a standard blender and return it to the pot. Add the collard greens and simmer for 5 to 10 minutes, until the greens have wilted. Stir in the coconut milk and scallions. If the soup is thicker than you'd like, stir in more broth to achieve the desired consistency. Taste and adjust seasonings if desired. Serve with extra chopped scallions.
I doubled the curry paste for this recipe. I also only used 2 sweet potatoes since mine were quite large.