Caribbean Lentils & Pineapple Salsa
with Rice & Coconut 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, it's proof that plant based can be full of taste!
*Unfortunately, this week's capsicum and baby spinach were in short supply, so we've replaced them with cherry tomatoes and cucumber. Don't worry, the recipe will be just as delicious! *
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.
Ingredients
1 tin
coconut milk
1 packet
basmati rice
1 tin
pineapple slices
1 punnet
cherry tomatoes
2 clove
garlic
1
cucumber
1 bag
mint
1
carrot
1 tin
lentils
1 packet
tomato paste
1 sachet
vegetable stock powder
1 packet
Plant-Based Coconut Yoghurt
(May be present: Milk. )
1.5 sachet
mild Caribbean jerk seasoning
Not included in your delivery
1
olive oil
20 g
plant-based butter (for the sauce)
¾ cup
water (for the rice)
¾ cup
water (for the sauce)
Nutritional Values
Utensils
Instructions
In a medium saucepan, add the coconut milk, the water (for the rice) and a generous pinch of salt. Bring to the boil. 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. 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. Halve the cherry tomatoes. Finely chop the garlic. Roughly chop the cucumber. Pick and finely chop the mint leaves. Grate the carrot. Drain and rinse the lentils.
Heat a medium frying pan over a high heat. Cook the pineapple slices until lightly charred, 2-3 minutes each side. Remove from the pan and roughly chop.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the capsicum 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. Add the drained lentils, the water (for the sauce) and vegetable stock powder. Simmer until thickened, 2-3 minutes. Add the baby spinach and stir until wilted, 1 minute. Season with salt and pepper.
While the lentils are simmering, combine the chopped pineapple, mint and a dash of reserved pineapple juice in a medium bowl. Season to taste.
Divide the coconut rice between bowls. Top with the Caribbean lentils and pineapple salsa. Serve with the plant-based coconut yoghurt.
