Caribbean Sweet Potato Stew

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. Add curry powder, 1 teaspoon ginger, and allspice; cook and stir 1 minute. Stir in sweet potatoes, broth, beans, and undrained tomatoes. Bring to boiling; reduce heat. Cover and simmer 20 to 25 minutes or until sweet potatoes are tender. Season with salt and black pepper. For Caribbean Green Sauce, in a blender or food processor combine cilantro, parsley, the remaining ½ cup onion and ½ cup celery, scallions, garlic, and remaining 1 teaspoon ginger. Cover and blend, adding water 1 tablespoon at a time until almost smooth. Stir in fresno chile (if desired). Sauce can be transferred to an airtight container and stored in the refrigerator up to 5 days. Stir ⅓ cup of the Caribbean Green Sauce into hot cooked rice. Serve stew in bowls over rice. If desired, top with additional green sauce and sprinkle with toasted coconut. Serve with lime wedges. Prep-time: 25 MINUTES / Ready In: 45 MINUTES Makes 11 cups Serving size: ⅙ of recipe