Caribbean Kidney Bean Coconut Curry

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook zucchini and capsicum, until tender, 4-5 minutes. Add mild Caribbean jerk seasoning and cook, until fragrant, 1 minute. • Stir in drained kidney beans, coconut milk, vegetable stock pot and the water. Simmer until thickened 2-3 minutes. • Remove from heat, then stir in baby spinach leaves and Parmesan cheese, until wilted and melted. Season to taste.

TIP: Add a splash more water if the curry looks too thick.

• Meanwhile, microwave rice until steaming, 2-3 minutes. • Stir in the butter and a squeeze of lime juice, until coated. Season to taste.