Caribbean Lentils & Pineapple-Mint Salsa

Name: Caribbean Lentils & Pineapple-Mint Salsa with Coconut Rice & Plant-Based Aioli
Total time: 40 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 1 packet coconut milk; ¾ cup water (for the rice); 1 packet basmati rice; 1 tin pineapple slices; 2 clove garlic; 1 packet baby spinach leaves; 1 packet mint; 1 carrot; 1 tin sweetcorn; 1 packet lentils; 20 g plant-based butter; ¾ sachet mild Caribbean jerk seasoning; 1 packet tomato paste; ¾ cup water (for the sauce); 1 packet plant-based aioli

with Coconut Rice & Plant-Based Aioli

Get up to $200 off!

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, it's proof that plant-based can be full of taste!

Tags:

Plant Based

•Climate Superstar

The quantities provided above are averages only.

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 Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

coconut milk

1 packet

basmati rice

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

1 tin

pineapple slices

2 clove

garlic

1 packet

baby spinach leaves

1 packet

mint

carrot

1 tin

sweetcorn

1 packet

lentils

¾ sachet

mild Caribbean jerk seasoning

1 packet

tomato paste

1 packet

plant-based aioli

Not included in your delivery

olive oil

¾ cup

water (for the rice)

20 g

plant-based butter

¾ cup

water (for the sauce)

Nutritional Values

Energy (kJ)4332 kJ

Calories1035 kcal

Fat47.5 g

of which saturates19.3 g

Carbohydrate118.5 g

of which sugars28.5 g

Dietary Fibre24.8 g

Protein26.2 g

Sodium1540 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• 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!

• Meanwhile, drain pineapple slices, reserving the pineapple juice. • Finely chop garlic. • Roughly chop baby spinach leaves. • Pick and finely chop mint leaves. • Grate carrot. • Drain sweetcorn. • Drain and rinse lentils.

• 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.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook corn and carrot, 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 leaves and cook, stirring, until wilted, 1 minute.