Ingredients Jump to Instructions ↓

  1. 1 Tbsp olive oil

  2. 1 1/2 cups chopped onion

  3. 3-6 cloves garlic , pressed

  4. 2 teaspoons grated fresh ginger root

  5. 1/2 teaspoon ground allspice

  6. 2 teaspoosn ground turmeric

  7. 1Tbsp 1 tsp ground coriander

  8. 1/2 teaspoon ground dried thyme

  9. 6 cups vegetable , beef or chicken stock

  10. 2 cups diced peeled sweet potatoes

  11. 3-4 cups (about 200g) finely chopped fresh kale

  12. 1 cup coconut milk

  13. 2 cups fresh or canned chopped tomatoes

  14. 1-2 cups canned black beans , rinsed and drained

  15. 2 tablespoons lime juice , or to taste

Instructions Jump to Ingredients ↑

  1. Directions Heat the vegetable oil in a large pot over medium heat. Stir in the onion, garlic, and ginger; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle in the allspice, turmeric, coriander, and thyme; cook 1 minute longer.

  2. Add the vegetable stock, sweet potatoes and kale and bring to a boil; reduce heat to medium-low; cover and simmer 15-20 minutes. Add the canned tomatoes and black beans. When the temperature is back up to a simmer, stir in the coconut milk, then add the lime juice. Taste, then add salt and pepper to taste.


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