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