This spicy Caribbean stew is a meal unto itself. Just add some crusty bread or a green salad. As for drinks to pair it with, you could always go with a fruity rum cocktail or beer. If you want to have wine with dinner, look for a fruity Riesling, or an Alsatian Gewurztraminer. They’re full-bodied and fruity enough to help put out the fire from the spicy stew and taste great.
virgin olive oil
15 oz (400g)diced tomatoes
2 x16 oz (450 g)dark red kidney beans
drained and rinsed
1 cupunsweetened coconut milk
1-2 cupsvegetable broth
2 teaspoonscurry powder
½ teaspoondried thyme
¼ teaspoonred pepper flakes
¼ teaspoonground all-spice
salt and pepper
Mince garlic. Put olive oil into slow cooker and set on “High.” Add garlic and replace slow cooker lid while you prepare other ingredients.
Add sweet potato, carrots, scallions, and tomatoes.
Add curry powder, red pepper flakes, thyme, allspice, salt and pepper, and stir.
Add beans, coconut milk, broth (or water)
Turn heat setting to “Low” and cook for 6 to 8 hours, covered.