Caribbean Coconut & Kidney Bean Curry

Name: Caribbean Coconut & Kidney Bean Curry with Garlic Rice, Charred Pineapple Salsa & Mint
Total time: 35 min
Yield: 2
Cuisine: Caribbean
Ingredients: 1 sachet Vegetable Stock Powder; 1 Capsicum; 1 packet Mint; 1 packet Red Kidney Beans; 1 Cucumber; 1 sachet Chilli Flakes; 1 packet Tomato Paste; 1 packet Basmati Rice; 1 Lime; 1 tin Pineapple Slices; 1 sachet Mild Caribbean Jerk Seasoning; 1 packet Coconut Milk

with Garlic Rice, Charred Pineapple Salsa & Mint

Get up to $175 off

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time35 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

Capsicum

1 packet

Mint

1 packet

Red Kidney Beans

Cucumber

1 sachet

Chilli Flakes

1 packet

Tomato Paste

1 packet

Basmati Rice

Lime

1 tin

Pineapple Slices

1 sachet

Mild Caribbean Jerk Seasoning

1 packet

Coconut Milk

Nutrition Values

Calories633 kcal

Energy (kJ)2650 kJ

Fat17.2 g

of which saturates14.8 g

Carbohydrate117 g

of which sugars28.8 g

Dietary Fibre18.4 g

Protein27.3 g

Sodium1300 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.

Cooking Steps

• 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 basmati 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!

• 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).

• 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.

• 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.

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

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