Jamaican coconut curry – vegan

I received a really practical and nutrient-dense recipe book from my mother-in-law this Christmas. I have been trying out the recipes and adapting to my tastes for a couple of weeks now. 
This one in particular was a little bland for me even with additions, I think I’ll get a bit more crazy with the spices if I tried it again. I’ve made some suggestions for you at the bottom. 
Adapted from Robin Robertsons One Dish Vegan.
Ingredients: 
2 tsp olive oil
2 medium yellow onions chopped
1 medium sweet potato cubed
1 orange pepper seeded and chopped
5 cloves garlic
1 jalepeno diced
3/4 tsp dried thyme
2 cups broccoli florets
1 medium zucchini cubed
1 can coconut milk
1 can small red beans
1/2 tsp cayenne pepper
3 cups brown basmati rice
Lime wedges
Salt & pepper
Method: 
Heat oil in large pan on medium-high. Add onion, potato, pepper, garlic, jalepeno. Sweat for 10 minutes. Add thyme, broccoli, zucchini, coconut milk and beans. Season with salt & pepper, mix and cook for additional 15 minutes, stirring occasionally. 
Serve over basmati rice, squeeze lime over dish for zest or to cut spice. 
Serves 4. 
What I shoulda, woulda, coulda added: 
Chopped apricots or dates, cubed pinapple or mango. Spices….I would’ve added something jerk, possiblyAllspice.