This is a classic Caribbean on-pot dish of rice, vegetables and pigeon peas (though you can substitute black-eyed beans or red kidney beans) in a coconut milk base that is often served as an accompaniment to Caribbean-style barbecues but which can also be served as a vegetarian main meal. Of course, this is made with a Scotch bonnet chilli, though you could replace it with two Habaneros, depending on what’s available.
Prep time 20 minutes/Cook time 45 minutes/Serves 4
Ingredients:
300g (2/3 lb) basmati rice
1 tbsp vegetable oil
1 tbsp dark muscovado sugar
2–3 garlic cloves
1 onion, finely chopped
1 tsp grated ginger
1 x 400g (14oz) tin cooked pigeon peas, drained
200g (7oz) pumpkin or seasonal squash, peeled and chopped into chunks
2 carrots, peeled and cubed
2 okra, sliced
150g (1/3 lb) baby spinach
250ml (1 cup) coconut milk
few sprigs of thyme
1 Scotch bonnet chilli, finely chopped
2 tsp salt
1 tsp freshly ground black pepper
15g (½oz) coriander, coarsely chopped
salt and freshly-ground black pepper, to taste
Method:
Turn the rice onto a large bowl and rinse with cold water until the water runs clear. Drain and set aside.
Heat the oil in a pan over low heat and add the sugar. Keep cooking over low heat and wait for the sugar to melt and caramelize. Once the sugar starts to bubble quickly stir in the garlic, onion and ginger.
Now add the drained peas, pumpkin, carrots, okra and baby spinach. Mix well to combine, ensuring that the vegetables don’t stick to the base of the pan. Before the spinach has completely wilted carefully mix in 250ml (1 cup) water along with the coconut milk, thyme sprigs and the chilli. Increase the heat to medium-high and bring the ingredients to a simmer.
