Caribbean Red Bean, Spinach and Potato Curry

By on April 8, 2017
Caribbean Red Bean. Spinach and Potato Curry

To combine the Caribbean staples of beans, potato and greens is to invite the sunshine of the islands to dinner or lunch. This dish works hot as a vegetarian main course or cold as a salad alongside seafood or fish. Bring on the reggae!

Serves 4 to 6. Vegan-Friendly.

Ingredients

2 lbs baby new potatoes, halved (or quartered if large)     1 kg

Cold water

1 tsp salt, divided     5 mL

2 tbsp      vegetable oil     30 mL

1     onion, sliced lengthwise      1

1⁄2   hot chile pepper, preferably Scotch bonnet, minced    1⁄2

1 tbsp      minced gingerroot 15 mL

1 tbsp      curry powder, preferably Caribbean-style (see Tip)    15 mL

1 tsp ground coriander  5 mL

1⁄4 tsp     ground allspice   1 mL

1     can (14 to 19 oz/398 to 540 mL) red kidney   beans, drained and rinsed

1⁄2 cup     water or vegetable stock  125 mL

2 tbsp      freshly squeezed lemon juice  30 mL

2 cups      shredded fresh spinach  500 mL

Directions

1.    In a pot, cover potatoes with cold water. Add 1⁄2 tsp (2 mL) of the salt and bring to a boil over high heat. Reduce heat and boil gently until potatoes are fork-tender, about 15 minutes. Drain well and transfer to a large bowl; set aside.

2.    Meanwhile, in a skillet, heat oil over medium heat. Add onion, chile pepper, ginger, curry powder, coriander, allspice and remaining salt; cook, stirring, until onion is softened, about 3 minutes.

3.    Stir in beans until coated with spices. Pour in water and bring to a boil, scraping up bits stuck to pan. Reduce heat and boil gently, stirring occasionally, until liquid is almost evaporated, about 5 minutes. Remove from heat and stir in lemon juice. Season to taste with salt. Pour over potatoes in bowl and stir in spinach just until wilted. Serve hot or let cool.

4.   Transfer to stoneware. Stir in peas. Cover and cook on Low for 6 hours or on High for 3 hours. Stir in bell peppers and chipotles. Cover and cook on High for about 20 minutes, until peppers are tender. Garnish with any combination of sour cream, onion and/or cheese.

Tip

There are several varieties of curry powder from the Caribbean that vary in spices from island to island. Any will work nicely in this recipe. If using a stronger, Indian curry powder, reduce the amount to 11⁄2 to 2 tsp (7 to 10 mL) or according to taste.

Courtesy of 250 Best Beans, Lentils & Tofu Recipes by The Editors of Robert Rose Inc. © 2012 www.robertrose.ca Reprinted with publisher permission. Available where books are sold. Image credit: Colin Erricson

About Charleen Wyman

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