Caribbean-Spiced Black Bean Curry

When the water in the pan is boiling, stir in the quinoa and half the stock powder. Bring to the boil, lower the heat and simmer until the quinoa has doubled in size and the seed has visibly split, 12-15 mins. Drain into a sieve and return to the pan, off the heat. Cover with a lid and set aside.

Meanwhile, pop a large frying pan on medium heat (no oil) and add the desiccated coconut. Toast until golden, 2-3 mins, stirring frequently. TIP: Watch it like a hawk as it can burn easily. Then transfer into a bowl and set to one side.

Return your now empty frying pan to a medium high heat with a splash of oil. Once hot, add the yellow pepper and cook until starting to soften, 5-6 mins. Once softened slightly, add the shallot to the pan and cook until soft, 3-4 minutes, then stir in the garlic and Caribbean jerk seasoning. Cook for 1 more minute, then add the beans, coconut milk, tomato passata and remaining stock powder. Stir to dissolve the stock.

Bring the curry to the boil, then lower the heat slightly and leave to bubble until thick and creamy, 6-8 mins, stirring ocassionally. Once thickened, stir the spinach leaves into the pan, one handful at a time, until wilted. Stir in half the coriander and season to taste with salt and pepper.