With a combination of regular and sweet potatoes, this dish is loaded with both vitamin A and potassium! This recipe uses a few unique flavors such as thyme, oregano, orange peel, cinnamon, and scotch bonnet pepper. Coconut milk adds a rich creaminess to the dish, while kidney beans and spinach provides protein and iron to our vegetarian meal.
Tip: Keep the scotch bonnet pepper whole while cooking if you want a milder spice level!
Vegetarian Pepper Pot
Servings: 6-8
Ingredients
1-2 tablespoons oil
1 onions, diced
3 garlic cloves, minced
1 tablespoon fresh ginger minced
1 Scotch bonnet or habanero pepper, minced or whole
2 cinnamon sticks or 1 teaspoon ground cinnamon
2 inch piece, orange peel
2 potatoes, peeled and diced
1 sweet potato, peeled and diced
2 carrots, peeled and diced
2 stalks celery, diced
1 can kidney beans, drained and rinsed
6 sprigs fresh thyme
1 tablespoons oregano (fresh or dried)
4-8 cups vegetable broth or combo of broth and water
Salt and pepper, to taste
1 can unsweetened coconut milk
2 cups spinach, roughly chopped
Preparation
- In a large pot heat the oil and sauté the onions. Sauté until translucent. Add garlic, ginger and Scotch bonnet (if using whole, you will have a milder spice).
- When garlic and ginger is fragrant, add carrot, and celery. Sauté until softened, about 5 minutes. Add potatoes and sweet potato.
- Add herbs, season with salt and pepper and add enough broth/water to cover the vegetables. Bring to a boil then reduce to a simmer and cook until the vegetables are all tender, about 25 minutes.
- Remove thyme sprigs, orange peel, cinnamon sticks and scotch bonnet (if whole). Add beans and coconut milk. Heat while mixing until hot but not boiling. Wilt in spinach and serve.
