• 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 broccoli florets and capsicum, until tender, 4-5 minutes.
• Add mild Caribbean jerk seasoning and cook until fragrant, 1 minute.
• Stir in kidney beans, coconut milk, stock concentrate and the water. Simmer 
until thickened 2-3 minutes.
• Remove from heat, then stir in baby spinach leaves, until wilted. Season to taste 
with salt and pepper. 
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 zesty rice and Caribbean kidney bean coconut curry between bowls.
• Tear over coriander. Serve with remaining lime wedges. Enjoy!