2 cups organic spinach leaves, sliced into thin slivers
1 tablespoon organic coconut oil
½ medium onion, chopped
2 cloves garlic, minced
1 teaspoon turmeric
1½ cup organic jasmine rice
2¾ - 3 cups boiling water
½ teaspoon sea salt
1 cup frozen organic green peas
Instructions
Heat a large skillet (or your Cuisinart Cook Central slow cooker, or another multi-function slow cooker in which you can sauté) and add the coconut oil. Add the onions and cook for 4-5 minutes. Add the garlic and chopped peppers.
Transfer to slow cooker if you were using a skillet. Add the tomatoes and chills, sweet potatoes, beans, ginger, brown sugar, allspice, cumin, bay leaves, stock, sea salt and pepper.
Cover and cook 4 hours on high or 6 hours on low.
Add the Quorn Chik'n Nuggets and the slivered spinach. Taste and adjust seasonings. Remove the bay leaves and serve with Caribbean Yellow Rice.
To make the Caribbean Yellow Rice, heat a 3 quart saucepan, and melt the coconut oil.
Sauté the onion until translucent, add the garlic, and then turmeric.
Add the rice and sauté for 2 minutes. Make sure the rice is uniformly yellow.
Add the boiling water and sea salt. Cover and cook for 10 minutes.
Add the frozen green peas and cook 6-8 more minutes.