Red Bean in Coconut
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
2 cups baby carrots, sliced
3 scallions, chopped
1 sweet potato, diced
1 (15 ounce) can diced tomatoes, drained
2 teaspoons curry powder
1/2 teaspoon ground thyme
1/4 teaspoon red pepper flakes
1/4 teaspoon ground allspice
salt and freshly ground pepper, to taste
2 (16 ounce) cans dark red kidney beans, drained and rinsed
1 cup unsweetened coconut milk
1-2 cups unsalted vegetable stock or water
1. 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.
2. 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.
3. Add the beans, coconut milk, and broth or water, as needed for desired consistency.
4. Reduce heat, cover, and cook on low for 6 to 8 hours.
Source of recipe: A friend gave me the recipe and it's just too amazing not to share.
SO HOW'D IT GO?
It wasn't quite what I was expecting. It was good but I don't think I will make it again. You can't taste the coconut at all. I was slightly disappointed.
Loved this! One f my favorite dinners right now. I double the recipe I love it so much. And I serve it over rice.
I made this last night and was very happy with it. :) However, I am going to try a few changes next time. Having both sweet potato and carrots made it a bit too sweet for my taste (and my husband's) so I'm going to try either regular potato and/or a green veggie (spinach or green pepper, perhaps) next time.
I'll definitely be making it again. It was lovely with the coconut milk in it - not too much that it was rich or creamy but just enough for some extra flavour.