Pour the oil into a 4-quart slow-cooker and set the cooker on high. Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients.
To the cooker, add the carrots, scallions, sweet potato, and tomatoes.
Stir in the curry powder, thyme, red pepper flakes, allspice, and salt and pepper to taste.
Add the beans, coconut milk, and broth.
Reduce heat, cover, and cook on low for 6 to 8 hours.
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|Serving Size: 1 Serving (564g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 84 (25%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 157.2mg||5 %|
|Potassium 1032.5mg||27 %|
|Total Carbohydrate 49.1g||14 %|
|Dietary Fiber 19.5g||78 %|
|Sugars, other 29.5g|
|Protein 15.8g||23 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 330
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