1-Pot Jamaican Ital Stew (Vegan Caribbean Stew)

Heat the coconut oil in a large pot over medium heat. Add the onions and sauté for 4–5 minutes, until translucent.
Add the garlic, ginger, green onions, thyme, bay leaf, allspice berries, curry powder, and habanero. Cook for 2 minutes, until fragrant.
Stir in the vegetable broth and coconut milk. Bring to a gentle simmer, then add the cubed pumpkin. Cook for a few minutes.
Add the yellow potato. After a few minutes, add the sweet potato and red beans. Cook for another 5–7 minutes.
Add the carrots and chayote. Cover and cook on medium-low heat for 15–20 minutes.
While the stew simmers, make the dumplings. In a bowl, combine flour, salt, and pepper. Add ½ cup water and mix until a shaggy dough forms. Knead lightly until combined. The dough should be mostly dry but slightly tacky. Add water or flour as needed, 1 tbsp at a time.
Uncover the pot and add the sliced corn. Form the dumplings by tearing table spoon sized pieces of dough (about .5 grams) and rolling them between your palms into long, thin shapes. Drop them into the stew as you go. You should have about 15–20 dumplings.
Simmer for about 10 minutes, until the dumplings are cooked through and the vegetables are fork tender.
Remove the bay leaf, green onions, habanero, thyme, and allspice berries. Serve as is, or with rice and sliced avocado.