Ingredients

The following ingredients have 4 Servings
  • 1 large sized sweet potato (chopped and peeled (or 2 medium))
  • 1 can of kidney beans (drained)
  • 1 cho cho (peeled and chopped, or use 1 zucchini)
  • 2 bell peppers (chopped)
  • 1 can of coconut milk + 1/3 cup of water
  • 2 tbsp of curry powder (see notes for recipe)
  • 1 cinnamon stick
  • 4 garlic cloves (chopped)
  • 1 tsp black pepper
  • 2 scallion (chopped)
  • 1/2 tsp of all spice
  • 1 thumb sized ginger (minced)
  • 2 bay leaves
  • 5 sprigs of thyme
  • Juice of a lime
  • pink salt to taste
  • 2 tbsp of coconut oil

Instruction

  • Start by melting the coconut oil on medium heat then proceed to saute the onion, garlic, scallion along with the cinnamon stick until soft.
  • Then add the curry, ginger and all spice, black pepper and stir until fragrant.
  • Add the bell peppers, thyme and cook until they begin to turn soft and combine with the spices.
  • Add the coconut milk, water, juice of lime, bay leaves  and stir together.
  • Finally add the cho cho, kidney beans and sweet potatoes and give a final stir before transferring the contents to your slow cooker. Push the kidney beans towards the bottom so they don't become to dry from the heat as they slowly cook.
  • Switch the slow cooker, select high and cook for 4 hours with the lid on.
  • Season with pink salt according to taste prior to serving.