We spent part of our honeymoon in Jamaica and really like the fresh Caribbean flavors of coconut milk, sweet potatoes and broccoli. We modified the original recipe – taken from One Dish Vegan by Robin Robertson – and added Caribbean Jerk Marinade to give it more ‘pop’. This recipe took 30 minutes (or less) and serves 4 people.
- 2 tsp. olive oil or 1/4 cup water
- 1 medium red or yellow onion, chopped
- 1 russet or sweet potato, peeled and cut into 1/2 inch dice (we prefer sweet potato)
- 1/2 red or green bell pepper, seeded and chopped (we prefer red)
- 3 garlic cloves, chopped (or 1 1/2 tsp. minced)
- 1 or 2 small hot chiles, seeded and chopped (optional)
- 1 tsp. minced fresh thyme or 1/2 tsp. dried thyme
- 2 cups small broccoli florets
- 1 medium-size zucchini, cut into 1/4 inch dice
- 1 (13 oz) can unsweetened coconut milk
- 1 1/2 cups cooked dark red kidney beans or 1 (15 oz) can dark red kidney beans, rinsed and drained
- Salt and freshly ground black pepper
- 3 cups hot cooked rice, for serving
- Lime wedges, for serving (optional)
- 1/2 cup Caribbean Jerk Marinade (optional)
- Heat the oil or water in a large pot over medium heat. Add the onion, potato (or sweet potato), bell pepper, garlic, and chili, and sauce for 5 minutes to soften. Add the thyme, broccoli, zucchini, and coconut milk, stirring to combine, then stir in the beans and season to taste with salt and pepper.
- Cover and cook over medium-low heat, stirring occasionally until the vegetables are tender, 12 to 15 minutes. Stir in Caribbean Jerk Marinade (if using) and heat through.
- Taste and adjust the seasonings if needed. Serve over the cooked rice in shallow bowls with a squeeze of lime, if desired.