Caribbean Butterbean Curry

 Ingredients:

1 onion, chopped
1 inch ginger, minced
2 cloves garlic, minced
1 teaspoon coconut oil
1 carrot, chopped
1 chayote, chopped
1 red bell pepper, chopped
1 bay leaf
2 tomatoes, chopped
1 teaspoon thyme
1/2 teaspoon black pepper
1/2 teaspoon coriander
1/2 tablespoon curry powder
1/4 teaspoon paprika
1 scotch bonnet pepper
1 cup coconut milk
vegetable stock
1-1/2 cups butterbeans
salt, to taste
1 green onion, chopped



Cook onion, ginger, and garlic in the oil. Add carrot, chayote, bell pepper, and bay leaf. Sautee for a few minutes and add the spices. Cook until aromatic and add the coconut milk, butterbeans, and salt. Add stock until desired consistency is reached. Cover and simmer with the scotch bonnet until vegetables are tender. Add green onion a few minutes before removing from heat. Remove scotch bonnet and bay leaf. 

Serve with millet or long grain rice.