Jamaican Coconut Curry with Kidney Beans
Creamy coconut curry loaded with tender kidney beans, potatoes and Scotch bonnet heat, seasoned with allspice and thyme, brightened with lime and served over fluffy jasmine rice.
15m prep · 40m cook · 4 servingsGluten-Free
Ingredients
- 2 cups Jasmine Rice
- 3 cups Water
- 1 tbsp Coconut Oil
- 1 whole Yellow Onion
- 3 cloves Garlic
- 2 tbsp Curry Powder
- ½ tsp Ground Allspice
- 1 tsp Dried Thyme
- 2 whole Yukon Gold Potatoes
- 1 cup Vegetable Broth
- 1 can (13.5 oz) Full-fat Coconut Milk
- 2 can (15 oz) Kidney Beans
- 1 whole Scotch Bonnet Pepper
- 2 cups Baby Spinach
- 1 tbsp Lime Juice
- 1 tsp Salt
Instructions
Estimated nutrition (per serving)
Calories831 kcal
Protein23g
Carbs127g
Fat26g
Fiber13g
Sodium974mg
Sugar5g