Recipe Vortex

1 tbsp Vegetable Oil

1 Onion

2 Garlic Cloves

1 pinch Allspice

1 tsp Dried Thyme

1 Scotch Bonnet Chillies

350 g Pumpkin

2 Red Peppers

200 g Cabbage

220 g Wholegrain Rice

350 mL Coconut Milk

400 mL Vegetable Stock

In a large skillet or casserole pan, heat the vegetable oil and add finely chopped onion and crushed garlic.

Sizzle for a minute or two over medium heat until the onion has softened and the garlic is fragrant.

Then, add allspice, dried thyme, and finely chopped chilli.

As scotch bonnet chilli is incredibly spicy, you can use half the amount or add it whole without slicing it.

Once the spices are nicely fragrant and have released all their flavour, it's time to add the vegetables.

Peel the pumpkin and cut it into small chunks, then dice the red peppers, and slice the cabbage into strips.

Now, add the prepared ingredients to the skillet and cook for 5 minutes.

Next, rinse the brown rice until the water runs clear, and then add it to the pumpkin mix.

Pour in the canned coconut milk and vegetable stock, and season with salt and pepper to taste.

Bring the broth to a boil, reduce to low-medium heat, and simmer the seasoned rice covered for 15 minutes, or until it's cooked through.

For the last few minutes of cooking, remove the lid and let excess water evaporate. The pumpkin rice should be creamy and fluffy.

Finally, serve it hot with extra thyme and cracked pepper, and enjoy it with beans, peas, tofu, or grilled fish.