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