Cook up rice
Ingredients
- 300g/10½oz basmati rice
- 1 tbsp vegetable or rapeseed oil
- 1 tbsp dark brown muscovado sugar
- 2–3 garlic cloves
- 1 onion, finely chopped
- 1 tsp grated ginger
- 1 x 400g/14oz tin cooked pigeon peas (or black eyed beans or red kidney beans), drained
- 200g/7oz pumpkin or seasonal squash, peeled and chopped into chunks
- 2 carrots, peeled and cubed
- 2 okra, sliced
- 150g/5½oz baby spinach
- 250ml/9fl oz coconut milk
- few sprigs thyme
- 1 Scotch bonnet chilli, finely chopped
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 15g/½oz coriander, roughly chopped
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