Caribbean Lentil & Capsicum Stew
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Caribbean Lentil & Capsicum Stew

Caribbean Lentil & Capsicum Stew

with Coconut Rice, Tomato-Pineapple Salsa & Plant-Based Yoghurt

Take your tastebuds to the Caribbean islands with this bountiful bowl. Brimming with lightly spiced lentils, dreamy coconut rice and a sweet and tangy pineapple salsa, here's proof that plant-based can be full of taste!

Tags:
Plant Based

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

coconut milk

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

1 tin

pineapple slices

1

capsicum

2 clove

garlic

1 bag

baby spinach leaves

1 punnet

snacking tomatoes

1 bag

mint

1 tin

sweetcorn

1 packet

lentils

¾ sachet

mild Caribbean jerk seasoning

1 packet

tomato paste

1 packet

Plant-Based Coconut Yoghurt

(May be present: Milk. )

Not included in your delivery

1

olive oil

¾ cup

water (for the rice)

20 g

plant-based butter (for the sauce)

¾ cup

water (for the sauce)

sideBannerName

Nutritional Values

Energy (kJ)3671 kJ
Fat33.5 g
of which saturates20.5 g
Carbohydrate113.9 g
of which sugars28.1 g
Protein23.6 g
Sodium1432 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan
•Lid
•Large Frying Pan

Instructions

1
1

• In a medium saucepan, add coconut milk, the water (for the rice) and a generous pinch of salt. Bring to the boil. • Add basmati rice. Stir, cover with a lid and reduce heat to low. Cook for 15 minutes, then remove pan from heat. • 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!

2
2

• Meanwhile, drain pineapple slices, reserving the pineapple juice. • Cut capsicum into bite-sized chunks. • Finely chop garlic. • Roughly chop baby spinach leaves. • Halve snacking tomatoes. • Pick and finely chop mint leaves. • Drain sweetcorn. • Drain and rinse lentils.

3
3

• Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. • Transfer charred pineapple to a chopping board, then roughly chop.

4
4

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook corn and capsicum, stirring, until softened, 4-5 minutes. • Add the plant-based butter, garlic, mild Caribbean jerk seasoning (see ingredients) and tomato paste. Cook until fragrant, 2 minutes. • Stir in drained lentils and the water (for the sauce). Simmer until thickened, 2-3 minutes. • Stir in baby spinach and cook, stirring, until wilted, 1 minute.

5
5

• While lentils are simmering, in a medium bowl, combine chopped pineapple, tomato, mint and a dash of reserved pineapple juice.

6
6

• Divide coconut rice between bowls. • Top with Caribbean lentils and capsicum stew and a helping of tomato-pineapple salsa. • Serve with plant-based coconut yoghurt. Enjoy!