Part of the “Jen Cohen Loves Her Crock Pot” collection, this recipe is originally from my sister. She loved it so much she called one day just to give me recipe and insist I make it the next day. She called to check and I had to admit it was wonderful, really rich and satisfying.

1 Tablespoon olive oil

2 cloves garlic, smashed to remove skins

2 cups carrots, scrubbed and chopped (OK to use a bag of peeled baby carrots)

1 bunch of green onions, trimmed and chopped

1 large sweet potato, scrubbed and diced

1 15-ounce can of diced tomatoes (I like petite diced)

1 Tablespoon curry powder

½ teaspoon dried thyme or (1 ½ teaspoons fresh)

¼ to 1 teaspoon crushed red pepper, how hot do you like it?

¼ teaspoon ground allspice

2 15-ounce cans of kidney beans

1 can coconut milk

1. Pour oil into crock pot turned on to medium, toss in smashed garlic to soften up while you prepare the rest of the vegetables.
2. Add carrots, scallions, sweet potato and tomatoes. Add spices and give a good stir.
3. Add beans, with their liquid, and coconut milk.
4. Cover and cook at least 8 hours. This is very good over couscous or rice.
5. Bring to the potluck and receive rave reviews.

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