Jamaican Stew

Jamaican Stew

I slightly changed this recipe, so it's not exactly authentic. It still tastes great to me and it's a whizz to prepare. All you need is one slow cooker (crock pot, no other pans required) and you're good to go!

Careful, your whole house will smell of this wonderful island stew.

-3 cloves of garlic (less or more depending on what you like... I, personally, love garlic)
-2 cups of carrots, sliced any way you like
-1 leek, medium sliced on a diagonal
-1 sweet potato, chopped
-1 can of diced tomatoes (drain out some, but not all, of the liquid)
-2 teaspoons curry powder
-1/2 teaspoon dried thyme
-1/4 to 1/2 teaspoon red pepper flakes, or how ever much you want, but I warn you, they are hot!
-1/4 teaspoon allspice
-fresh black pepper
-1 can dark red kidney beans, drained and rinsed
-1 cup soy milk OR 1 unsweetened can light coconut milk
-1 cup water OR vegetable broth

Add the garlic, carrots, leeks, sweet potato, and tomatoes to the cooker. Stir in the curry, thyme, red pepper flakes, allspice, and pepper. Then, add the kidney beans, "milk," and water or broth. Cover, and cook for six to eight hours.

Serve over brown rice, couscous, or even a piece of toast. Bon appetite!

I got the results back from my science fair project... Outstanding!! (level below the one person who received best in show)