with Zesty Rapid Rice & Coriander
Short in time but mighty in flavour, this coconut curry comes loaded with all of the tasty Caribbean flavours, yet without the hassle. Team tender veg with beef, red kidney beans and jerk seasoning alongside a fluffy, zesty rice that is whipped up in no time.
Allergens
Utensils
Tags
Baby spinach leaves
1 packet
Capsicum
1
Mild Caribbean jerk seasoning
1 sachet
Coconut milk
Coriander
1 packet
Lime
1
Red kidney beans
1 packet
Microwavable basmati rice
1 packet
Vegetable stock pot
1 sachet
Broccoli
1 packet
Beef mince
250 g
• Thinly slice zucchini into half-moons. Roughly chop capsicum. Slice lime into wedges. • Drain and rinse half the red kidney beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook zucchini and capsicum, until tender, 4-5 minutes. Add beef strips, mild Caribbean jerk seasoning and cook, until fragrant, 1 minute. • Stir in drained kidney beans, coconut milk, vegetable stock pot and the water. Simmer until thickened 2-3 minutes. • Remove from heat, then stir in baby spinach leaves, until wilted. Season to taste.
• Meanwhile, microwave rice until steaming, 2-3 minutes. • Stir in the butter and a squeeze of lime juice, until coated. Season to taste.
• Divide zesty rice, beef and Caribbean kidney bean coconut curry between bowls. • Tear over coriander. Serve with any remaining lime wedges. Enjoy!
875
kcal
Calories
3660
kJ
Energy (kJ)
36.2
g
Fat
23
g
of which saturates
76.9
g
Carbohydrate
11.6
g
of which sugars
20.2
g
Dietary Fibre
57.7
g
Protein
16.2
mg
Cholesterol
1270
mg
Sodium
