In a medium saucepan, combine the coconut milk, water (for the rice) and the salt and bring to the boil over a medium-high heat. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, drain the pineapple slices, reserving the pineapple juice. Cut the capsicum into small pieces. Finely chop the garlic. Roughly chop the baby spinach leaves. Pick and finely chop the mint leaves. Grate the carrot. Drain and rinse the lentils.

Heat a medium frying pan over a high heat. Cook the pineapple slices until lightly charred, 2-3 minutes each side. Remove from the pan and roughly chop.

Return the frying pan to a medium-high heat along with a drizzle of olive oil. Cook the capsicum and carrot until softened, 4-5 minutes. Add the plant-based butter, garlic, mild Caribbean jerk seasoning (see ingredients) and tomato paste and cook until fragrant, 2 minutes. Add the drained lentils, water (for the sauce) and vegetable stock powder. Simmer until thickened, 2-3 minutes. Add the baby spinach leaves and stir until wilted, 1 minute. Season to taste.

While the lentils are simmering, combine the chopped pineapple, mint and a dash of pineapple juice in a medium bowl. Season to taste.

Divide the coconut rice between bowls and top with the Caribbean lentils and pineapple salsa. Top with the plant-based coconut yoghurt to serve.