• Roughly chop capsicum. Slice lime into wedges. 
• Drain and rinse red kidney beans. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook trimmed green beans and capsicum until tender, 4-5 minutes. 
• Add mild Caribbean jerk seasoning and cook until fragrant, 1 minute. 
• Stir in kidney beans, coconut milk, vegetable stock and the water. 
Simmer until thickened, 2-3 minutes. 
• Remove from heat, then stir in baby spinach leaves until wilted. Season with salt and pepper to taste. 

TIP: Add a splash more water if the curry looks too thick. 

• Meanwhile, microwave basmati rice until steaming, 2-3 minutes. 
• Stir in the butter and a squeeze of lime juice until coated. Season to taste. 

• Divide Caribbean kidney bean coconut curry between bowls. Garnish with torn coriander. 
• Serve with zesty rice and any remaining lime wedges. Enjoy!