Coconutty Caribbean Kidney Bean Stew

Name: Coconutty Caribbean Kidney Bean Stew with Courgette, Spinach and Rice
Total time: 35 min
Yield: 2
Cuisine: Caribbean
Ingredients: 1 Red Onion; 1 Bell Pepper; ½ Red Chilli; ½ Lime; 2 Garlic Clove**; 1 Coriander; 1 Red Kidney Beans; 1 Poudre de Colombo; 200 Coconut Milk; 1 Vegetable Stock Powder; 100 Baby Spinach; 1 Steamed Basmati Rice; 100 Water

with Courgette, Spinach and Rice

Recipe Development TeamPublished on February 10, 2021

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Tags:

Plant-based

•Spicy

•Under 600 calories

The quantities provided above are averages only.

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.

Total35 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Red Onion

Bell Pepper

(May contain traces of: Celery)

Red Chilli

Lime

Garlic Clove**

Coriander

Red Kidney Beans

Poudre de Colombo

200

Coconut Milk

Vegetable Stock Powder

100

Baby Spinach

Steamed Basmati Rice

Not included in your delivery

100

Water

Nutritional information

Energy (kcal)542 kcal

Energy (kJ)2269 kJ

Fat22 g

of which saturates16 g

Carbohydrate62 g

of which sugars11 g

Protein17 g

Salt1.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Sieve

•Garlic Press

•Knife

•Medium Saucepan

•Bowl

Cooking Instructions and Tips

Halve, peel and thinly slice the onion. Trim the courgette then quarter lengthways. Chop widthways into small pieces. Halve the chilli lengthways, deseed then finely chop. Zest and halve the lime. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Drain and rinse the kidney beans in a sieve.

Heat a drizzle of oil in a large saucepan over medium heat. Once hot, add the onion and cook, stirring until they’re softened and starting to brown, 8-10 mins.

Add the garlic and poudre de colombo. Stir until aromatic, 1-2 mins. TIP: Make sure you stir frequently to prevent it from burning!

Add the coconut milk, water (see ingredients for amounts) and vegetable stock powder. Stir to dissolve the stock powder and season with salt and pepper. Add the kidney beans, bring to a simmer and cook, stirring occasionally, until thickened slightly, 10-12 mins. Tip: Add a splash of water if the stew looks a little dry.

Once the stew is cooked, add in the spinach a handful at a time, stirring, until wilted, 2-3 mins. Meanwhile, cook the rice separately according to pack instructions. Once the spinach has wilted, stir through half the coriander, the lime zest and a squeeze of lime juice. Taste and season with salt and pepper. Cut any remaining lime into wedges.

Divide the rice between bowls and top with the stew. Scatter over the remaining coriander and the red chilli (add as much as you like). Serve with any remaining lime wedges for squeezing over. Enjoy!