Jerked Red Pepper, Kidney Bean & Coconut Curry Recipe

Ingredients

3 onions
3 red peppers
2 courgettes
2 tbsp olive oil
Sea salt
Freshly ground pepper
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
800ml boiling water
1 lime

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Method

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.

7. Keep & eat tip: 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.