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Vegan and Gluten Free Caribbean Red Bean, Spinach and Potato Curry Recipe

Submitted by on May 13, 2017 – 8:47 pmNo Comment

Gluten free Caribbean Bean recipe

To combine the Caribbean staples of beans, potato and greens is to invite the sunshine of the islands to dinner or lunch. This dish works hot as a vegetarian main course or cold as a salad alongside seafood or fish. Bring on the reggae!

Serves 4 to 6

Vegan and Gluten Free Friendly Recipe

Ingredients

2 lbs baby new potatoes, halved (or quartered if large)

Cold water

1 tsp salt, divided

2 tbsp  vegetable oil

1  onion, sliced lengthwise

1/2   hot chile pepper, preferably Scotch bonnet, minced

1 tbsp  minced gingerroot

1 tbsp  curry powder, preferably Caribbean-style (see TIP)

1 tsp ground coriander

1/4 tsp  ground allspice

1     can (14 to 19 oz/398 to 540 mL) red kidney beans, drained and rinsed

1/2 cup water or vegetable stock

2 tbsp  freshly squeezed lemon juice

2 cups  shredded fresh spinach

Instructions

1.    In a pot, cover potatoes with cold water. Add 1⁄2 tsp (2 mL) of the salt and bring to a boil over high heat. Reduce heat and boil gently until potatoes are fork-tender, about 15 minutes. Drain well and transfer to a large bowl; set aside.

2.    Meanwhile, in a skillet, heat oil over medium heat. Add onion, chile pepper, ginger, curry powder, coriander, allspice and remaining salt; cook, stirring, until onion is softened, about 3 minutes.

3.    Stir in beans until coated with spices. Pour in water and bring to a boil, scraping up bits stuck to pan. Reduce heat and boil gently, stirring occasionally, until liquid is almost evaporated, about 5 minutes. Remove from heat and stir in lemon juice. Season to taste with salt. Pour over potatoes in bowl and stir in spinach just until wilted. Serve hot or let cool.

Tip

There are several varieties of curry powder from the Caribbean that vary in spices from island to island. Any will work nicely in this recipe. If using a stronger, Indian curry powder, reduce the amount to 11⁄2 to 2 tsp (7 to 10 mL) or according to taste.

Excerpted from 250 Best Beans, Lentils & Tofu Recipes by The Editors of Robert Rose Inc. © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

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