Easy As Caribbean Kidney Bean Coconut Curry
with Rapid Rice & Coriander
- Soy
- Milk
- Eggs
- May contain traces of allergens
Short in time but mighty in flavour, this coconut curry comes loaded with all of the tasty Caribbean flavours, yet without the hassle. Team tender veg with red kidney beans and jerk seasoning alongside a fluffy, rapid rice that is whipped up in no time.
Ingredients
1 packet
Baby Spinach Leaves
1
Capsicum
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Coconut Milk
1 packet
Coriander
1 packet
Red Kidney Beans
1 packet
Microwavable Basmati Rice
(Contains: Soy May be present: Eggs)
1 sachet
Vegetable Stock Pot
1
Broccoli Florets
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
15 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Roughly chop capsicum.
• Drain and rinse red kidney beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook broccoli florets and capsicum until tender, 4-5 minutes.
• Add mild Caribbean jerk seasoning and cook until fragrant, 1 minute.
• Stir in kidney beans, coconut milk, stock concentrate and the water. Simmer
until thickened, 2-3 minutes.
• Remove from heat, then stir in baby spinach leaves until wilted. Season to taste
with salt and pepper.
TIP: Add a splash more water if the curry looks too thick.
• Meanwhile, microwave basmati rice until steaming, 90 seconds.
• Stir through the butter until melted and combined. Season to taste.
• Divide Caribbean kidney bean coconut curry and rapid rice between bowls.
• Tear over coriander to serve. Enjoy!
