Coconut Milk Rice and Peas

rice, carrots, peas, and creamy coconut milk makes a fast vegan weeknight dinner.

 

I've been on a rice and beans kick all week, I didn't really plan for it but they're just so easy to cook and a great source of protein.

This meal turned out to be one of the tastiest of the week. It's a staple that my mom usually makes and my kids love it. This was my first time making it EVER and it turned out great!

The original recipe is called Pelau ( PAY-LAU) and is usually made with chicken obviously there was no chicken in this batch and it is nut free, soy free, and vegan.

If you've never heard of pigeon peas or seen it, here is a photo of what they look like.

pigeonpeas.jpg
rice, carrots, peas, and creamy coconut milk makes a fast vegan weeknight dinner.
print recipe
Coconut Rice and Peas
Ingredients
  • 1 Tbsp organic brown sugar
  • 1 Tbsp Grapeseed oil
  • 1-15 oz can Pigeon Peas
  • 1 cup chopped carrots
  • 2 stalks celery stalks - chopped
  • 2 cups Parboiled rice
  • 1 Tbsp minced garlic
  • 1 can (15 oz) Coconut milk
  • 2 cups water
  • 3/4 tsp salt
Instructions
1. Add oil and sugar to large pot on low heat.  2. Brown sugar for a minute or less until light caramel color. Watch carefully so it doesn't burn. 3. Add drained pigeon peas and stir. If sugar didn't melt completely don't panic, it will melt eventually. 4. Add carrots, celery, and garlic.  5. Add rice and mix well. 6. Pour in coconut milk, and water. 7. Add salt. 8. Let simmer for 20 minutes until rice softens and water has disappeared.
Details
Prep time: Cook time: Total time: Yield: 3

Note: You can always omit the sugar in the recipe, the rice however will not be brown.

Also, this pairs well with other condiments. We eat it ketchup sometimes, cole slaw or mango chutney.