Caribbean Style Roasted Vegetable Stew
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Caribbean Style Roasted Vegetable Stew

Caribbean Style Roasted Vegetable Stew

with Coriander Rice and Yoghurt

Tags:
Extra spicy
Veggie
Family Friendly
Allergens:
Milk
Mustard
Celery

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Sweet Potato

1 unit(s)

Bell Pepper

(May contain Celery)

15 grams

Honey

150 grams

Basmati Rice

1 bunch(es)

Coriander

1 unit(s)

Garlic Clove

1 carton(s)

Red Kidney Beans

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

2 sachet(s)

Caribbean Style Jerk

(Contains Mustard)

10 grams

Vegetable Stock Paste

(Contains Celery)

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp

Sugar for the Sauce

150 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)3215 kJ
Energy (kcal)768 kcal
Fat8.1 g
of which saturates3.4 g
Carbohydrate139.6 g
of which sugars35.4 g
Protein30.9 g
Salt4.56 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Medium Saucepan
Sieve
Small Bowl
Large Frying Pan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potato into 1cm chunks (no need to peel). Halve the pepper and discard the core and seeds. Chop into 1cm chunks.

Pop the sweet potato and pepper onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until tender and starting to char, 25-30 mins. Turn halfway.

When there are 5 mins left of veg roasting time, drizzle with honey and return to the oven for the remaining time.

2

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

3

While the rice cooks, roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve. 

In a small bowl, combine the yoghurt with half the coriander. Season with salt and pepper, then set aside.

4

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the kidney beans, garlic, and Caribbean jerk spice mix. Cook, stirring for 1 min.

Add the veg stock paste, chopped tomatoes, sugar and water for the sauce (see pantry for both amounts) to the pan.

5

Bring to the boil and season with salt and pepper, then lower the heat medium. Simmer until slightly reduced, 6-8 mins.

When cooked, stir through the roasted veg and add a splash of water if it's a little thick. Season with salt and pepper if needed.

6

Fluff up the rice with a fork and stir through the remaining coriander, then share between your bowls.

Top with the roasted vegetable stew and a dollop of coriander yoghurt.

Enjoy!