Caribbean-Style Vegan Pelau (Print Version)
# Ingredients:
→ Essentials
01 -
2 tablespoons neutral oil
02 -
2 tablespoons sugar
03 -
1 large yellow onion, diced
04 -
1 green bell pepper, seeds removed and cut into cubes
05 -
3 large carrots, peeled and finely diced
06 -
4 garlic cloves, minced
→ Spices and Seasonings
07 -
1 teaspoon ground turmeric
08 -
3 tablespoons tomato paste
09 -
1 tablespoon kosher salt
→ Liquids and Grains
10 -
1 can (400 ml) coconut milk
11 -
1 cup water
12 -
1 cup long-grain white rice
→ Vegetables and Beans
13 -
2 cans (400 g each) red beans, drained and rinsed
14 -
300 g fresh baby spinach
# Instructions:
01 -
In a big pot or Dutch oven, heat the oil and sugar on medium-high. Stir it around until it turns smoky and blackened—roughly 4 minutes.
02 -
Drop the heat to medium-low and toss in the onion, bell pepper, and carrots. Let everything cook for about 10 minutes until the veggies soften.
03 -
Turn the heat back up to high and mix in the garlic, tomato paste, salt, turmeric, coconut milk, and water. Bring it all to a boil.
04 -
Lower the heat to very low. Add the rice and beans, cover it up, and let it cook for around 25 minutes until the rice is done.
05 -
Take it off the heat, stir in the spinach, put the lid back on, and let it sit for 10 minutes. The spinach will wilt on its own.
# Notes:
01 -
A traditional Caribbean dish made into a plant-based version
02 -
Keeps well in the fridge for up to 3 days