Caribbean-Style Stewed Red Beans (Vegan, Gluten-Free)

In a heavy based pot heat the oil and sauté the diced onion until soft.
Add the garlic and cook for another 2 minutes.
Add the carrots, celery, pumpkin and scotch bonnet pepper, sauté for another 4-5 minutes stirring to ensure even cooking.
Next, add the brown sugar and cook until melted and beginning to caramelize.
Stir in the tomato paste, vegetable broth, coconut cream and cherry tomatoes, bring to a boil.
Add the kidney beans, thyme and Worcestershire sauce continue to heat and bring to the boil again.
Finally add the green onions, salt, pepper and cilantro. Cook for 30 minutes or until the vegetables are soft and the sauce has thickened.
Adjust seasoning to taste and serve hot.