Monday, 12 June 2017

Jamaican veggie curry & coconut chips



Our spicy veggie curry is bursting with flavour - we've used Jerk spice, a traditional Jamaican blend of allspice & chilli to speed up the metabolism.

We deliver all this

  • 10g coconut chips
  • 1/2 lime
  • 1/2 tbsp oil
  • 1 red pepper
  • 1 tbsp jerk seasoning
  • 200g sweet potato
  • 20g creamed coconut
  • 240g black beans (drained)
  • 2 tomatoes
  • 80g brown rice
  • 80g green beans

Macros

574 calories • 78g carbs • 24g fat • 16g protein

Allergens:

Sulphites

Method

1. Boil a kettle. In a jug, dissolve the creamed coconut in 200ml boiling water.
2. Rinse the brown rice and place in a saucepan with 400ml boiling water and a pinch of sea salt. Simmer for 20-25 mins, then drain.
3. Peel and chop the sweet potato into 1cm cubes. Cut the red pepper into bite-sized pieces. Trim the green beans and slice in half. Roughly chop the tomatoes.
4. In a large dry pan, toast the coconut chips on a medium heat for 2 mins until turning golden. Remove from the pan and set aside.
5. In the same pan, heat 1/2 tbsp oil on a medium heat and cook the sweet potato for 5 mins, then add the jerk seasoning, red pepper and green beans for a further 3 mins.
6. Drain the black beans. To the pan with the vegetables, add the black beans, chopped tomatoes, and creamed coconut. Season with sea salt and black pepper and simmer for a further 10 mins until the curry has thickened. Stir in the juice from the half lime.
7. Place the brown rice on two warm plates and spoon over the Jamaican veggie curry. Scatter over the toasted coconut chips.Recipe for two people, halve the ingredients for one person.
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