Take a journey to the Caribbean islands with this lightly spiced and hearty bowl of veggies, lentils and dreamy coconut rice. With loads of flavour in every bite, this meal will take your tastebuds on a trip!
mild Caribbean jerk seasoning
water (for the rice)
water (for the sauce)
white wine vinegar
In a medium saucepan, combine the coconut milk, water (for the rice) and 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.
While the rice is cooking, drain the pineapple slices, reserving the juice. Cut the red capsicum into 1cm pieces. Finely chop the garlic (or use a garlic press). Finely chop the cucumber. Pick and finely chop the mint leaves (reserve a few for garnish). Grate the carrot (unpeeled). Drain and rinse the lentils.
While the rice is cooking, heat a medium frying pan over a high heat. Add the pineapple slices and cook until lightly charred, 2-3 minutes each side. Remove from the pan and roughly chop.
Return the frying pan to a medium-high heat along with a drizzle of olive oil. Add the capsicum and grated carrot and cook until softened, 4-5 minutes. Add the butter, garlic, mild Caribbean jerk seasoning and tomato paste and cook until fragrant, 2 minutes. Add the drained lentils, water (for the sauce) and crumble in the vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). Simmer until thickened, 2-3 minutes, then season to taste with salt and pepper.
While the lentils are simmering, transfer the chopped pineapple to a medium bowl and add the cucumber, mint, pineapple juice (1 tbs for 2 people / 2 tbs for 4 people) and the white wine vinegar. Mix well and season to taste with salt and pepper.
Divide the coconut rice between bowls and top with the Caribbean lentils and pineapple salsa. Garnish with the reserved mint leaves. TIP: For the low-calorie option, serve with 1/2 the coconut rice.