Caribbean Coconut Chicken & Veggie Curry

While the veggies are roasting, add the water (for the rice) to a medium saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, trim and halve the green beans. Finely chop the garlic. Drain and roughly chop the pineapple slices. Zest the lemon to get a pinch, then slice into wedges. Roughly chop the coriander. Thinly slice the long green chilli (if using). In a medium bowl, combine the pineapple, lemon zest and coriander. Set aside.

Cut the chicken into 2cm chunks. In a large frying pan, heat a drizzle of olive oil over a high heat. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. Return the frying pan to a medium-high heat with another drizzle of olive oil. Cook the green beans, stirring, until softened, 4-5 minutes. Add the garlic, mild Caribbean jerk seasoning and tomato paste (see ingredients) and cook, stirring, until fragrant, 1-2 minutes. Add the water (for the curry), coconut cream and vegetable stock powder. Bring to a simmer and cook until slightly thickened, 3-4 minutes.

Stir the roasted veggies, chicken, baby spinach leaves and a squeeze of lemon juice through the curry.

TIP: Add a splash of water if the curry looks too thick.