Caribbean Vegetable Curry | Cook Smarts

Ingredients

• 2/3 cup Jasmine rice, uncooked
• 1 1/2 Tbsp Curry powder, any type
• 1/2 Tbsp Garlic powder
• 1/2 tsp Thyme, dried
• 1/2 tsp Salt
• 1/4 tsp Allspice
• 3 stalks Onions, green, chopped
• 1 Onions, chopped
• 1" or 2.5cm Ginger, fresh, peeled and grated
• 1 Jalapenos, diced
• 1 1/2 Bell peppers, red, chopped
• 1 1/2 lbs Sweet potatoes, peeled and chopped into 0.75" / 1.9cm cubes
• 1 Tomatoes, roma, diced
• 1 can Beans, black (14oz / 397g), drained and rinsed
• 2 Tbsp Oil, cooking
• 1 Tbsp Flour (opt)
• 2 cups Broth, vegetable
• 1 Bay leaves
• 1/2 Limes, sliced into wedges
• 1 lb Pineapple, chopped
• 1 Banana
• 1 cup Yogurt, plain
• 2 oz Baby spinach
• 3 Tbsp Lime juice
• to taste Sweetener of choice (opt)