Caribbean Coconut & Kidney Bean Curry
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Caribbean Coconut & Kidney Bean Curry

Caribbean Coconut & Kidney Bean Curry

with Garlic Rice, Charred Pineapple Salsa & Mint

Black beans are the star of this vegetarian main course. They're packed with fibre and protein, ideal to turn this mildly spiced chilli into a hearty dinner, while garlic rice and a zesty tomato salsa add oodles of flavour.

This recipe is under 650kcal per serving.

Tags:
Under 650kcal
Veggie

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

jasmine rice

(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1

capsicum

1

cucumber

½

lime

1 packet

red kidney beans

½ tin

Pineapple Slices

1 sachet

Mild Caribbean Jerk Seasoning

pinch

chilli flakes

1 tin

tomato paste

1 packet

coconut milk

1 sachet

vegetable stock powder

1 packet

mint

Not included in your delivery

olive oil

1.5 cup

water

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Nutrition Values

Energy (kJ)2630 kJ
Fat22.3 g
of which saturates15.6 g
Carbohydrate104.3 g
of which sugars23.9 g
Dietary Fibre12.2 g
Protein19.4 g
Sodium1511 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pan
Large Non-Stick Pan

Instructions

1
1

• Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and 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!

2
2

• While the rice is cooking, cut capsicum into bite-sized chunks. Finely chop cucumber. Cut lime into wedges. • Drain and rinse red kidney beans. Drain pineapple slices (see ingredients).

3
3

• Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. Transfer to a chopping board and roughly chop.

4
4

• Return the frying pan to medium-high heat with a generous drizzle of olive oil. Cook capsicum until tender, 4-5 minutes. • Add mild Caribbean jerk seasoning, a pinch of chilli flakes (if using), the remaining garlic and tomato paste and cook until fragrant, 1 minute. • Add red kidney beans, coconut milk, vegetable stock powder and a splash of water. Reduce heat to medium and simmer until slightly thickened, 2-3 minutes. Season to taste.

5
5

• Meanwhile, combine charred pineapple, cucumber, a squeeze of lime juice and a drizzle of olive oil in a medium bowl. Season.

6
6

• Divide garlic rice and Caribbean coconut and kidney bean curry between bowls. Top with charred pineapple salsa and tear over mint. • Serve with any remaining lime wedges. Enjoy!