Description
A comforting Vegan Caribbean Pelau with Beans and Spinach made in one pot with coconut milk, red beans, and warm spices—bold, hearty, and perfect for busy weeknights.
Ingredients
2 tbsp neutral oil
2 tbsp sugar
1 large yellow onion, diced
1 green bell pepper, seeded and diced
3 large carrots, peeled and finely diced
4 garlic cloves, minced
3 tbsp tomato paste
1 tbsp kosher salt (plus more to taste)
1 tsp ground turmeric
1 (13.5 oz) can coconut milk
1 cup water
1 cup long-grain white rice
2 (15 oz) cans red beans, drained and rinsed
10 oz baby spinach
Instructions
In a large Dutch oven or heavy-bottomed pot, combine oil and sugar over medium-high heat. Cook, stirring often, until the mixture turns very dark and begins to smoke, about 4 minutes.
Reduce heat to medium-low. Add onion, bell pepper, and carrots. Cook, stirring occasionally, until vegetables begin to soften, about 10 minutes.
Increase heat to high. Stir in garlic, tomato paste, salt, turmeric, coconut milk, and water. Bring to a boil.
Reduce heat to low. Add rice and red beans, stir well, cover, and cook until rice is tender, about 25 minutes.
Remove from heat. Uncover and stir in spinach. Cover again and let sit for 10 minutes until spinach wilts.
Fluff gently, adjust seasoning if needed, and serve warm.
Notes
The dark caramelized sugar is essential for authentic pelau flavor—don’t rush this step.
Dice vegetables evenly for consistent texture.
Add a splash of water or coconut milk when reheating to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: One-Pot / Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 11 g
- Protein: 15 g
- Cholesterol: 0 mg