Easy As Caribbean Prawn & Kidney Bean Coconut Curry
with Rapid Rice & Coriander
- Soy
- Crustaceans
- 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 prawns, 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
190 g
Peeled Prawns
(Contains: Crustaceans)
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 prawn, broccoli florets and capsicum, until just cooked through, 4-5 minutes. Add mild Caribbean jerk seasoning and cook, until fragrant, 1 minute. • Stir in drained 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. TIP: Add a splash more water if the curry looks too thick.
• Meanwhile, microwave rice until steaming, 2-3 minutes. • Stir in the butter until coated. Season to taste.
• Divide rice and Caribbean kidney bean and prawn coconut curry between bowls. • Tear over coriander. Enjoy!
