Caribbean Bean Chilli with Coconut Rice & Tomato Salsa

Step 1

In a medium saucepan, combine the coconut milk, water (for the rice) and the salt and bring to the boil over a medium-high heat. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

Step 2

While the rice is cooking, grate the carrot (unpeeled). Finely chop the garlic (or use a garlic press). Drain and rinse the red kidney beans.

Step 3

Heat a large frying pan over a medium- high heat with a generous drizzle of olive oil. Add the carrot, garlic, mild Caribbean jerk seasoning and a pinch of chilli flakes (if using) and cook until fragrant, 1-2 minutes. Add the tomato paste and cook until darkened, 1-2 minutes. Add the mango chutney, red kidney beans, water (for the sauce) and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Simmer until thickened, 5-7 minutes.

Step 4

While the chilli is simmering, roughly chop the tomato and cucumber. Roughly chop the coriander leaves.

Step 5

In a medium bowl, combine the tomato, cucumber, coriander, white wine vinegar and a drizzle of olive oil. Season to taste with salt and pepper and stir to combine.

Step 6

Divide the coconut rice and Caribbean bean chilli between bowls. Top with Greek yoghurt and the tomato salsa.