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!
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