Caribbean Sweet Potato Stew

forksoverknives.com

Peggy Lambert

1½ cup chopped onion

1 cup coarsely chopped carrots

1 fresh poblano chile, seeded and chopped (1 cup)

¾ cup chopped red bell pepper

1 cup chopped celery

2 teaspoons curry powder

2 teaspoons grated fresh ginger

½ teaspoon ground allspice

2 lb. sweet potatoes, peeled if desired, cut into 1-inch cubes (6 cups)

4 cups low-sodium vegetable broth

1 15-oz. can no-salt-added black beans, rinsed and drained (1½ cups)

1 14.5-oz. can no-salt-added diced tomatoes

Sea salt, to taste

Freshly ground black pepper, to taste

2 cups packed fresh cilantro

1 cup packed fresh parsley

½ cup chopped celery

½ cup chopped scallions

8 cloves garlic

1 fresh fresno chile, seeded and very finely chopped

2 cups hot cooked brown rice

2 tablespoons toasted coconut (optional)

Lime wedges

Directions at forksoverknives.com

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