Caribbean-Spiced Black Bean Curry
with Zesty Quinoa
If we had to describe our carribean spiced black bean curry in three words, it would have to be sweet, smoky and spicy. Served on a bed of zesty quinoa and sprinkled in dessicated coconut for added sweetness, this recipe will have you wishing for warmer climes!
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.
Ingredients
120
Quinoa
200
Light Coconut Milk
1
Echalion Shallot
1
Tomato Passata
1
Yellow Pepper
1
Garlic Clove
1
Black Beans
½
Lime
1
Vegetable Stock Powder
1
Caribbean Style Jerk
125
Baby Spinach
12.5
Desiccated Coconut
1
Coriander
Nutritional information
Utensils
Instructions
Pop a medium saucepan of water on to boil to use for the quinoa. Peel, half and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Halve the yellow pepper and discard the core and seeds. Slice into thin strips. Roughly chop the coriander (stalks and all). Zest the lime and chop into wedges. Drain and rinse the black beans in a sieve.
When the water in the pan is boiling, stir in the quinoa and half the stock powder. Bring to the boil, lower the heat and simmer until the quinoa has doubled in size and the seed has visibly split, 12-15 mins. Drain into a sieve and return to the pan, off the heat. Cover with a lid and set aside.
Meanwhile, pop a large frying pan on medium heat (no oil) and add the desiccated coconut. Toast until golden, 2-3 mins, stirring frequently. TIP: Watch it like a hawk as it can burn easily. Then transfer into a bowl and set to one side.
Return your now empty frying pan to a medium high heat with a splash of oil. Once hot, add the yellow pepper and cook until starting to soften, 5-6 mins. Once softened slightly, add the shallot to the pan and cook until soft, 3-4 minutes, then stir in the garlic and Caribbean jerk seasoning. Cook for 1 more minute, then add the beans, coconut milk, tomato passata and remaining stock powder. Stir to dissolve the stock.
Bring the curry to the boil, then lower the heat slightly and leave to bubble until thick and creamy, 6-8 mins, stirring ocassionally. Once thickened, stir the spinach leaves into the pan, one handful at a time, until wilted. Stir in half the coriander and season to taste with salt and pepper.
Fluff the quinoa up with a fork and stir the lime zest and remaining coriander. Season with salt and pepper. Share between your bowls. Spoon over the black bean curry. Sprinkle the desiccated coconut on top and serve the lime wedges on the side to squeeze on top! Enjoy!
