Red kidney beans are the star of this vegetarian main course. The petite legume is packed with fibre and protein, ideal to turn this mildly spiced chilli into a hearty dinner. With creamy coconut rice and a zesty tomato salsa on the side, this meal will wow you with its delicious flavours.
red kidney beans
mild Caribbean jerk seasoning
mango chutney(ContainsTree Nuts)
water (for the rice)
water (for the sauce)
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, slice the kernels off the corn cob. Grate the carrot (unpeeled). Finely chop the garlic (or use a garlic press). Drain and rinse the red kidney beans. Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out. Transfer to a medium bowl.
Return the frying pan to a medium-high heat with a generous drizzle of olive oil. Add the carrot, garlic, mild Caribbean jerk seasoning and a pinch of chilli flakes (if using) and cook until fragrant, 1-2 minutes. Add the tomato paste and cook until darkened, 1-2 minutes. Add the mango chutney, red kidney beans, water (for the sauce) and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Simmer until thickened, 5-7 minutes.
While the chilli is simmering, roughly chop the cherry tomatoes. Finely chop the coriander.
In the bowl with the corn, combine the cherry tomato, coriander, a squeeze of lemon (see ingredients list) and a drizzle of olive oil. Season to taste with salt and pepper and stir to combine.
Divide the coconut rice and Caribbean bean chilli between bowls. Top with Greek yoghurt and the cherry tomato salsa. Serve with any remaining lemon wedges. TIP: For the low-calorie option, serve with 1/2 the coconut rice.