Caribbean Coconut & Kidney 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.
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
Ingredients
3 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
capsicum
1
cucumber
½
lime
1 packet
red kidney beans
½ tin
Pineapple Slices
1 sachet
Mild Caribbean Jerk Seasoning
pinch
chilli flakes
1 tin
tomato paste
1 packet
coconut milk
1 sachet
vegetable stock powder
1 packet
mint
Not included in your delivery
olive oil
1.5 cup
water
Nutrition Values
Utensils
Instructions
• 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 jasmine 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!
• While the rice is cooking, cut capsicum into bite-sized chunks. Finely chop cucumber. Cut lime into wedges. • Drain and rinse red kidney beans. Drain pineapple slices (see ingredients).
• 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.
• Return the frying pan to medium-high heat with a generous drizzle of olive oil. Cook capsicum until tender, 4-5 minutes. • Add mild Caribbean jerk seasoning, a pinch of chilli flakes (if using), the remaining garlic and tomato paste and cook until fragrant, 1 minute. • Add red kidney 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.
• Meanwhile, combine charred pineapple, cucumber, a squeeze of lime juice and a drizzle of olive oil in a medium bowl. Season.
• Divide garlic rice and Caribbean coconut and kidney bean curry between bowls. Top with charred pineapple salsa and tear over mint. • Serve with any remaining lime wedges. Enjoy!