Caribbean Coconut & Veggie Curry

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) 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 the water is absorbed, 10 minutes. • While the rice is cooking, trim and halve green beans. Drain and roughly chop pineapple slices. Zest lemon to get a pinch, then slice into wedges. Roughly chop coriander. • In a medium bowl, combine pineapple, lemon zest, coriander, a squeeze of lemon juice and a drizzle of olive oil. Season to taste. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, stirring, until softened, 4-5 minutes. • Add mild Caribbean jerk seasoning, tomato paste (see ingredients) and the remaining garlic and cook, stirring, until fragrant, 1-2 minutes. • Add water (for the curry), coconut milk, the brown sugar and vegetable stock powder. Bring to a simmer and cook until slightly thickened, 2-3 minutes.