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Fusion Recipes
Caribbean Chilli

Caribbean Chilli

with Coconut Rice and Sweetcorn Salsa

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3.6 / 4 Ratingout of 141 ratings
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In one of those complicated bits of culinary etymology, Colombo is the capital of Sri Lanka and also the name of a curry from the French Carribean islands. Its essential spice mix, Poudre de Colombo, may have originated in Sri Lanka but adds an unmistakably sunny Carribean vibe to anything you cook with it, including tonight's chilli... Sweetened with mango chutney and served with coconut rice, it's a true taste of sunshine!

Allergens:SulphitesMustard
Preparation Time30 minutes
Difficulty levelLevel 2
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit(s)

Onion

2 unit(s)

Garlic Clove

80 grams

Dried Apricots

(ContainsSulphites)

2 tin(s)

Sweetcorn

2 tin(s)

Black Beans

2 unit(s)

Chicken Stock Pot

400 tin(s)

Coconut Milk

350 grams

Basmati Rice

2 tbsp

Dried Thyme

500 grams

Minced Beef

1 tbsp

Poudre de Columbo

(ContainsMustard)

60 grams

Tomato Puree

80 grams

Mango Chutney 40g

2 bunch(es)

Coriander

1 unit(s)

Red Chilli

1 unit(s)

Lime

Not included in your delivery

300 milliliter(s)

Water for Stock

300 milliliter(s)

Water for Beef

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)3753 kJ
Energy (kcal)897 kcal
Fat29.0 g
of which saturates19.0 g
Carbohydrate99 g
of which sugars39.0 g
Protein51 g
Salt4.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Grater
Large Pan
Lid
Frying Pan
Bowl
Instructions
Instructionsarrow up iconarrow up icon
Prep the Veggies
Prep the Veggies
1

Put your kettle on to boil. Halve, peel and chop the onion into small ½cm pieces. Peel and grate the garlic (or use a garlic press). Cut each apricot into four pieces. Drain and rinse the sweetcorn in a colander, then do the same with the black beans. Mix the boiling water (amount specified in the ingredient list), with half the chicken stock pot. Stir to dissolve.

Cook the Rice
Cook the Rice
2

Heat a glug of oil in a large saucepan on medium heat and add half the onion. Cook until soft, 5 mins. Then add the stock, coconut milk, rice, half the dried thyme, half the sweetcorn and half the black beans. Mix and bring to the boil, then reduce the heat to low, cover with a lid and simmer for 10 mins. Remove from the heat and set aside. leave for another 10 mins (the rice will continue to cook in its own steam).

Start the Chilli
Start the Chilli
3

While the rice cooks, heat a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, add the beef mince. Cook until browned, 5-6 mins. Add the remaining onion to the beef and cook until softened, another 5 mins. Add the garlic, apricots, remaining thyme, poudre de columbo and tomato purée. Stir together and cook for 1 minute more.

Cook the Chilli
Cook the Chilli
4

Add the mango chutney, remaining stock pot and water (amount specified in the ingredient list) to the pan. Bring to a simmer and gently bubble until the sauce is rich and thick, 5-7 mins.

Make the Salsa
Make the Salsa
5

While your chilli is cooking, roughly chop the coriander. Remove the seeds from the red chilli and roughly chop it too. Pop the remaining sweetcorn and black beans in a bowl. Add the coriander and chilli (if you don't like it so hot, don't add all the chilli!). Squeeze over a little lime juice and drizzle in some oil. Add a pinch of salt and a grind of black pepper and mix well... that's your salsa done!

Finish and Serve
Finish and Serve
6

When the rice is cooked, fluff it up with a fork and serve it in bowls with a the Caribbean chilli on top and some sweetcorn salsa. Enjoy!