Jamaican Coconut Curry with Kidney Beans

Ingredients

• 2 cans (15 oz each) Kidney Beans
• 1 can (13.5 oz) Full-fat Coconut Milk
• 2 medium Yukon Gold Potatoes
• 2 cups Baby Spinach
• 1 whole Yellow Onion
• 3 cloves Garlic
• 2 tbsp Curry Powder
• ½ tsp Ground Allspice
• 1 tsp Dried Thyme
• 1 whole Scotch Bonnet Pepper
• 1 tbsp Coconut Oil
• 1 cup Vegetable Broth
• 2 cups Jasmine Rice
• 1 Salt

Instructions

1. Cook jasmine rice according to package directions.
2. Heat coconut oil in a large pot over medium heat. Sauté onion for 4 minutes until softened.
3. Add garlic, curry powder, allspice, and thyme. Stir for 1 minute until very fragrant.
4. Add cubed potatoes and vegetable broth. Bring to a boil, then simmer 10 minutes until potatoes are nearly tender.
5. Pour in coconut milk and add kidney beans and the whole scotch bonnet pepper. Simmer 10 more minutes until potatoes are fully tender and sauce has thickened.
6. Remove the scotch bonnet. Stir in baby spinach until wilted. Season with salt. Serve over jasmine rice.