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Caribbean Sweet Potato Stew

Step 1 / 15

In a Dutch oven cook 1 cup onion, the carrots, poblano chile, bell pepper, and ½ cup celery over medium for 5 minutes or until carrots are softened and other vegetables are tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.

Ingredients (for 6 servings)

1.5 cup — onion
1 cup — carrots
1 whole — poblano chile
0.75 cup — red bell pepper
1 cup — celery
2 tsp — curry powder
2 tsp — ginger
0.5 tsp — allspice
2 lb — sweet potatoes
4 cup — vegetable broth
1 can — black beans
1 can — tomatoes
0 — Sea salt
0 — black pepper
2 cup — cilantro
1 cup — parsley
0.5 cup — celery
0.5 cup — scallions
8 clove — garlic
1 whole — fresno chile
2 cup — brown rice
2 tbsp — coconut
0 — Lime wedges