Plant Based Jamaican Red Bean Stew

A good friend of mine passed this recipe along to me.  I made changes, as I do, to make it more plant based and use the foods that I had available.  The Savvy Vegetarian also borrowed the recipe from the book the Quick-Fix Vegetarian: Healthy (Google Affiliate Ad).  I'd love to hear your thoughts on this recipe.  Will you be trying it out?

My version is below:

Ingredients:

• 2 cloves garlic, minced
• 2 cups sliced baby carrots
• 3 scallions, chopped
• 1 sweet potato, diced
• 1 large tomato (about 2 c. chopped)
• 2 tsp curry powder
• 2 tsp fresh thyme or 1/2 t. dried
• 1/4 tsp red pepper flakes (optional)
• 1/4 tsp ground allspice
• 1/2 t Salt
• Freshly ground black pepper
• 4 c. kidney beans (if you prepare them yourself) 2 (16 oz) cans dark red kidney beans, drained and rinsed
• 2 cups unsweetened lite coconut milk (1 can)
• 1 cups unsalted vegetable broth or water

Method:

Combine all ingredients in a pressure cooker.  Bring to pressure quickly and cook with top rocking slowly for 5 minutes.  Bring down pressure quickly or wait for it to come down on it's own.

I also served it with pearl cous cous stirred in which was tasty.  I cooked up 1 cup of dried pearl cous cous in 1 1/4c. of water for 20 minutes then added it to the pot.