Step 1

Heat oil in a large saucepan, add onion, and saute until soft, about 2 minutes. Add garlic, green onions, and ginger, stirring for 1 minute.

Step 2

Add curry powder, allspice, and thyme, and cook until fragrant, stirring constantly. Add sweet potatoes, kidney beans, coconut milk, and water.

Step 3

Cover the saucepan and bring it to a boil. Reduce to a simmer and cook for 30 minutes until thickened (I also mash some of the sweet potatoes).

Step 4

Stir in cayenne pepper and salt.

Step 5

Remove from heat. Delicious served with salad, brown rice, quinoa, or gluten-free tortilla.