Caribbean Red Beans and Tropical Turmeric Rice
Ingredients
- 1 tsp coconut oil (or water if oil free)
- 2 cloves garlic, minced
- 2 TBSP fresh ginger, minced
- 1 tsp cumin seed
- 1 tsp turmeric
- 1/2 tsp salt
- 1 C white rice
- 1 3/4 C water
- 2 limes, zested and juiced
- 2 carrots, shredded
- 1 cucumber, finely chopped
- 1/4 C unsweetened shredded coconut
- 1/3 C unsweetened dried cranberries
- 1/2 C sliced almonds, toasted
- 1/2 C cilantro, finely chopped
- 1 14 oz can red kidney beans
- 1 tsp jerk seasoning
- 1 tsp liquid aminos or soy sauce
- 1 bunch lacinato kale
- juice of 1 lemon
- 1 tsp extra virgin olive oil
- hot sauce
Preparation
Add oil or water to a medium saucepan and sauté garlic, ginger, cumin, and turmeric for 2 minutes until fragrant. Add rice and stir to combine. Pour in water, lime zest, and lime juice, bring to a boil, reduce heat, cover, and simmer for 15 minutes.
Meanwhile, chop and massage the kale with juice of 1 lemon and 1 teaspoon extra virgin olive oil for 30 seconds. In a small saucepan, add beans with jerk seasoning and liquid aminos or soy sauce, and heat until warm.
Once rice is ready, stir in carrot, cucumber, coconut, cranberries, almonds, and cilantro. Cook for another 2 minutes.
Assemble the dish in bowls with the rice mixture, beans, and kale, and add hot sauce if desired.
