Caribbean Coconut & Black Bean Curry
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Caribbean Coconut & Black Bean Curry

Caribbean Coconut & Black Bean Curry

with Garlic Rice, Charred Pineapple Salsa & Mint

Black beans are the star of this vegetarian main course. They're packed with fibre and protein, ideal to turn this mildly spiced chilli into a hearty dinner, while garlic rice and a zesty tomato salsa add oodles of flavour.

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
Climate Superstar
Veggie
Allergens:
Soy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

basmati rice

1

carrot

1

cucumber

½

lime

1 tin

black beans

(Contains Soy; )

½ tin

Pineapple Slices

1 sachet

Mild Caribbean Jerk Seasoning

pinch

chilli flakes

1 packet

tomato paste

1 packet

coconut milk

1 sachet

vegetable stock powder

1 bag

mint

Not included in your delivery

olive oil

1.5 cup

water

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Nutrition Values

Energy (kJ)2685 kJ
Fat21.2 g
of which saturates15.3 g
Carbohydrate109.9 g
of which sugars26 g
Protein19.5 g
Sodium1522 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2
2

• While the rice is cooking, grate the carrot. Finely chop cucumber. Cut lime (see ingredients) into wedges. • Drain and rinse black beans. Drain pineapple slices (see ingredients).

3
3

• Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. Transfer to a chopping board and roughly chop.

4
4

• Return the frying pan to medium-high heat with a generous drizzle of olive oil. Cook carrot, mild Caribbean jerk seasoning, a pinch of chilli flakes (if using) and the remaining garlic, until fragrant, 2-3 minutes. • Add tomato paste and cook until fragrant, 1-2 minutes. • Add black beans, coconut milk, vegetable stock powder and a splash of water. Reduce heat to medium and simmer until slightly thickened, 2-3 minutes. Season to taste.

5
5

• Meanwhile, combine charred pineapple, cucumber, a squeeze of lime juice and a drizzle of olive oil in a medium bowl. Season.

6
6

• Divide garlic rice and Caribbean coconut and black bean curry between bowls. Top with charred pineapple salsa and tear over mint. • Serve with any remaining lime wedges. Enjoy!