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Friday, July 12, 2013

Caribbean Curried Rice and Beans (Gluten-Free & Vegan)


We usually think of curry as being part of Indian cuisine, but there are lots of other cuisines that have curries that play a prominent role: Thai, Chinese, Cambodian, Vietnamese, various African cuisines, and Caribbean.  I like them all.

This is a really yummy, satisfying comfort-food type meal.  If it doesn't seem like a typical summer dish, well come on, it's always hot in the Caribbean!

It is also incredibly cost-efficient: the main ingredients (rice, beans and cabbage) are inexpensive and this makes a massive amount.  If you aren't feeding a crowd, leftovers can easily be frozen.

Caribbean Curried Rice and Beans (Gluten-Free & Vegan)

1.5 cups brown rice

1 onion, diced
1 head cabbage, thinly sliced
3 tbls fresh ginger, finely chopped
2-3 cloves garlic, finely chopped
1 can black eyed peas, or 1.5 cooked black eyed peas (or sub chickpeas or pigeon peas)
1/4 cup cider vinegar
1 can light coconut milk
1 tbls Madras (yellow) curry powder)
Caribbean (scotch bonnet) or other hot sauce, to taste
1 tsp salt, or to taste
1/8 tsp ground allspice

Cook rice according to package instructions.

Meanwhile, combine all ingredients in a large skillet or pan and simmer until onion and cabbage are softened.  Stir in cooked rice and let it absorb all the liquid.  Remove from heat.  Serves 4-6.

I hope you have a lovely weekend.  Its supposed to be beautiful in the Toronto area: sunny and not too hot or humid.  Hallelujah!