1 tablespoon extra virgin essential olive oil 2 cloves garlic clove, minced 2 cups baby carrots, sliced 3 scallions, chopped 1 yams, diced 1 (15 ounce) can diced tomato plants, drained 2 teaspoons curry powder 1/2 teaspoon ground thyme 1/4 teaspoon red pepper flakes 1/4 teaspoon ground allspice salt and freshly ground pepper, to taste 2 (16 ounce) cans deep red kidney beans, drained and rinsed 1 cup unsweetened coconut milk 1-2 cups unsalted vegetable stock or water
1. Pour the oil right into a 4-quart slow oven and hang the oven on high. Add some garlic clove and set the lid around the oven when you prepare all of those other ingredients. 2. Towards the oven, add some carrots, scallions, yams, and tomato plants. Stir within the curry powder, thyme, red pepper flakes, allspice, and pepper and salt, to taste. 3. Add some beans, coconut milk, and broth or water, when needed for preferred consistency. 4. Reduce heat, cover, and prepare on low for six to eight hrs. Supply of recipe: A buddy provided the recipe and it is too amazing to not share.
fifteen minutes, Cooking: six to eight hrs