Caribbean Coconut & Veggie Curry
with Pineapple Salsa & Jasmine Rice
Serve up the flavours of Caribbean cuisine in a colourful and exciting bowl! With fluffy jasmine rice and a creamy coconut curry loaded with all kinds of veggies, then topped off by a scattering of charred pineapple salsa, this bowl gets better with every bite.
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
2
carrot
1 packet
peeled pumpkin pieces
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 bag
green beans
1 tin
Pineapple Slices
½
lemon
1 bag
coriander
½
Fresh Chilli
½ packet
tomato paste
1 box
Coconut Cream
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
2 clove
garlic
1 sachet
Mild Caribbean Jerk Seasoning
Not included in your delivery
1
olive oil
1.25 cup
water (for the rice)
¼ cup
water (for the curry)
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Slice the carrot into half-moons. Place the peeled & chopped pumpkin, carrot and a drizzle of olive oil on a lined oven tray. Season with pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
While the veggies are roasting, add the water (for the rice) to a medium saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, trim and halve the green beans. Finely chop the garlic. Drain and roughly chop the pineapple slices. Zest the lemon to get a pinch, then slice into wedges. Roughly chop the coriander. Thinly slice the long green chilli (if using). In a medium bowl, combine the pineapple, lemon zest and coriander. Set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the green beans, stirring, until softened, 4-5 minutes. Add the garlic, mild Caribbean jerk seasoning and tomato paste (see ingredients) and cook, stirring, until fragrant, 1-2 minutes. Add the water (for the curry), coconut cream and vegetable stock powder. Bring to a simmer and cook until slightly thickened, 3-4 minutes.
Stir the roasted veggies, baby spinach leaves and a squeeze of lemon juice through the curry.
TIP: Add a splash of water if the curry looks too thick.
Stir the chilli through the pineapple salsa. Divide the jasmine rice between bowls. Top with the Caribbean coconut and veggie curry and pineapple salsa. Serve with any remaining lemon wedges.