Jerked Red Pepper, Kidney Bean & Coconut Curry

Prep: 20 mins

Cook: 45 mins

Brighten up your evening with this Caribbean-inspired one pot, full of sunshine, spice and - of course - beautiful organic veg. Red peppers, courgettes and tomatoes team up and take a dip in a coconut sauce flavoured with fiery jerk flavours, with kidney beans tagging along for the ride.

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262 kcal
(per portion)

Ingredients you'll need

3 onions
3 red peppers
2 courgettes
2 vine tomatoes
3 garlic cloves
400g tin of kidney beans
400g tin of chickpeas
1 tbsp jerk seasoning
200ml coconut milk
1 vegetable stock cube
1 lime

From your kitchen

2 tbsp olive oil
Sea salt
Freshly ground pepper
800ml boiling water

Step by step this way

1.
Peel and thinly slice the onions. Halve the peppers and scoop out the seeds and white pith. Slice the peppers into strips. Trim the courgettes and chop into bite-sized chunks.
2.
Pour 2 tbsp olive oil into a large pan and warm over a medium-high heat. Slide in the sliced onions, peppers and courgettes. Sprinkle in a pinch of salt and pepper. Fry for 10-15 mins, stirring frequently, till caramelised and golden.
3.
Meanwhile, chop the tomatoes into small chunks. Peel the garlic cloves and finely chop them. Drain the kidney beans and chickpeas, and rinse with cold water.
4.
Slide the chopped garlic into the pan, along with 1 tbsp jerk seasoning. Continue to cook for a further 2 mins, stirring.
5.
Add the chopped tomatoes, chickpeas and kidney beans to the pan. Pour in the coconut milk. Crumble in the stock cube and top up with 800ml boiling water. Stir well to combine. Cover, bring to the boil, then reduce to a simmer and gently cook for 30 mins, stirring occasionally.
6.
When the veg and beans are tender, finely grate the lime zest into the curry and squeeze in the juice. Add a little more salt and pepper if needed. Ladle into bowls and serve.

Tip
Keep & eat
The curry will keep for 3 days in the fridge, or you can freeze it for up to 3 months. Simply divide into individual portions, cool and then freeze in a freezerproof tub. Defrost completely and reheat till the curry is piping hot.
Tip
Extra, extra
This curry is delicious just as it is, or serve with rice to make it go further. When you're cooking rice, allow 50-75g per person and gently simmer in double the volume of boiling water till tender and the rice has absorbed all the water. Let it steam in the pan, lid on, for 5-10 mins to make sure the rice is completely cooked and fluffy.

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