Caribbean hotpot is a sweet and warming dish that will fill you up and give you lots of energy after a long day. It’s often requested by our youngest daughter as she loves the orange sweet potato and coconut sauce.
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp oil
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1 large capsicum, diced
- ¼ tsp minced red chilli
- 2 cups cooked red kidney beans
- 1 cup cubed potato
- 2 cups cubed sweet potato
- 2 cups vegetable stock
- 1 can coconut milk
- ½ tsp allspice
- 5 sprigs fresh thyme
- Salt & pepper, to taste
- ½ bunch parsley leaves, chopped
- Cooked rice, to serve
Method
- Heat large pot, add oil, onion and garlic and sauté for few mins.
- Add capsicum and chilli and sauté for 3–4 mins until capsicum is a little tender. Add kidney beans, potato, sweet potato, stock, coconut milk, allspice and thyme. Season to taste.
- Bring to the boil, then reduce heat and simmer with lid on for 20–30 mins, stirring occasionally.
- Add parsley and serve with rice.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
