Caribbean Lentils & Charred Pineapple Salsa
with Coconut Rice
Experience the heart of the Caribbean islands with this lightly spiced bowl of veggies, lentils and dreamy coconut rice. With loads of flavour in every bite, this meal will take your tastebuds on a journey!
The quantities provided above are averages only.
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
1 tin
coconut milk
1 packet
basmati rice
1 tin
Pineapple Slices
1 unit
capsicum
2 clove
garlic
1 unit
tomato
1 unit
carrot
1 tin
lentils
1 sachet
Mild Caribbean Jerk Seasoning
1 tin
tomato paste
½ sachet
vegetable stock powder
1 bunch
mint
Not included in your delivery
olive oil
1 cup
water (for the rice)
¼ tsp
salt
20 g
butter
(Contains Milk; )
¾ cup
water (for the sauce)
1 tsp
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
In a medium saucepan, combine the coconut milk, water (for the rice) and the salt and bring to the boil over a medium-high heat. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, drain the pineapple slices, reserving the pineapple juice. Cut the capsicum into 1cm pieces. Finely chop the garlic (or use a garlic press). Finely chop the tomato. Pick and finely chop the mint leaves (reserve a few for garnish). Grate the carrot (unpeeled). Drain and rinse the lentils.
Heat a medium frying pan over a high heat. Add the pineapple slices and cook until lightly charred, 2-3 minutes each side. Transfer to a plate, allow to cool slightly, then roughly chop. Set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the capsicum and carrot and cook until softened, 4-5 minutes. Add the butter, garlic, mild Caribbean jerk seasoning and tomato paste and cook until fragrant, 2 minutes. Add the drained lentils, water (for the sauce) and the vegetable stock (1/2 sachet for 2 people / 1 sachet for 4 people). Simmer until thickened, 2-3 minutes. Season to taste with salt and pepper.
While the lentils are simmering, add the charred pineapple to a medium bowl with the tomato, mint, reserved pineapple juice (1 tbs for 2 people / 2 tbs for 4 people) and the white wine vinegar. Mix well and season to taste with salt and pepper.
Divide the coconut rice between bowls and top with the Caribbean lentils and charred pineapple salsa. Garnish with the reserved mint leaves.