Jamaican Rundown Vegetable Stew
A Jamaican-inspired vegetarian dinner stew simmered with coconut milk, diced tomatoes, yellow onion, garlic, kidney beans, and sweet potato. It is hearty, plant-based, and gently spiced with thyme and allspice.
- allspice
- budget-friendly
- caribbean
- coconut milk
- comfort food
- dairy-free
- dinner
- egg-free
- garlic
- gluten-free
- Jamaican
- jamaican-inspired
- kidney beans
- main course
- meal prep
- nut-free
- one-pot
- onion
- pantry staples
- plant-based
- rundown stew
- shellfish-free
- soy-free
- stew
- stovetop
- supper
- sweet potato
- thyme
- tomatoes
- vegan
- vegetable stew
- vegetarian
- Cuisine
- Jamaican-inspired
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Cook this recipe
- sweet potato-4 cups
- yellow onion-1 cup
- green bell pepper-1 cup
- garlic-3 cloves
- low-sodium vegetable broth-1 cup
- canned diced tomatoes-1 can
- canned kidney beans-1 can
- full-fat coconut milk-1 can
- olive oil-1 tablespoon
- fresh thyme-2 teaspoons
- kosher salt-1 teaspoon
- ground allspice-1/2 teaspoon
Dice the onion and bell pepper, mince the garlic, cube the sweet potato, rinse and drain the kidney beans, and chop the thyme before cooking.
Use a stable cutting board and keep fingers tucked while chopping vegetables.
Heat the olive oil in a large pot over medium heat; add the onion and bell pepper, then cook for 5 minutes until softened.
Keep pot handles turned inward on the stove while cooking.
Stir in the garlic, thyme, ground allspice, and salt; cook for 30 seconds until fragrant, keeping the garlic from browning.
Add the sweet potato, diced tomatoes with their juices, kidney beans, coconut milk, and vegetable broth; stir well and bring to a gentle simmer.
Simmer gently to prevent hot coconut broth from splattering.
Cover the pot and cook for 20 to 25 minutes, stirring occasionally, until the sweet potato is fork-tender.
Uncover and simmer for 5 minutes to slightly thicken the stew, then taste and adjust with a small pinch of salt if needed.
Lift the lid away from your face to avoid steam burns.
Let the stew rest off the heat for 5 minutes before serving so the coconut broth becomes rich and cohesive.
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