Caribbean Hot Pot
1 onion, finely chopped
2 garlic cloves, sliced
1 large red capsicum, chopped into bite sized pieces
2 cups vegetable stock
1 potato, chopped into bite sized pieces
3 cups cooked red kidney beans
½ tsp ground allspice
1 tin coconut mylk or make your own by pour the water from a fresh coconut and scooping out it's white gel into a blend and blending until smooth.
5 sprigs fresh thyme
1 handful kale, shredded
1 handful parsley, chopped
2 cups cooked brown rice
Heat a pot on a high heat, add the onion, garlic and red capsicum and saute for 2 minutes. Add a little stock to deglaze the pan. Add the potato, sweet potato, red kidney beans and allspice. Add the coconut milk, remaining stock and thyme and stir. Cover, bring to the boil and cook until the potatoes are soft. When the potatoes are cooked, add the kale and parsley and stir well.
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