Caribbean Vegan Pelau (Print Version)
# Ingredients:
→ Core Ingredients
01 -
2 tablespoons of a neutral oil
02 -
1 large yellow onion, finely chopped
03 -
3 big carrots, peeled and diced small
04 -
2 tablespoons of sugar
05 -
1 green bell pepper, deseeded and chopped into small pieces
06 -
4 garlic cloves, minced
→ Spices and Seasonings
07 -
1 teaspoon of ground turmeric
08 -
3 tablespoons of tomato paste
09 -
1 tablespoon of kosher salt
→ Liquids and Grains
10 -
1 cup of water
11 -
1 cup of long-grain white rice
12 -
1 can (14 ounces) of coconut milk
→ Vegetables and Beans
13 -
10 ounces (about 300 grams) of fresh spinach leaves
14 -
Two cans (14 ounces each) of red kidney beans, rinsed and drained
# Instructions:
01 -
In a big pot or Dutch oven, heat up the oil and sugar using medium-high heat. Stir it until the mix turns dark and starts to smoke, which takes about 4 minutes.
02 -
Lower the heat to medium-low and toss in the onion, bell pepper, and carrots. Let it cook for roughly 10 minutes or until they soften.
03 -
Turn the heat high and mix in the garlic, tomato paste, salt, turmeric, coconut milk, and water. Bring everything to a boil.
04 -
Set the heat to low, add the rice and beans, cover the pot, and let it simmer for around 25 minutes until the rice is cooked.
05 -
Take the pot off the stove, fold in the spinach, cover it back up, and let it sit for 10 minutes so the spinach wilts.
# Notes:
01 -
A plant-based version of a classic Caribbean dish
02 -
Stays fresh in the fridge for up to 3 days