Black Bean Curry With Coriander Brown Rice & Quick-Pickled Chilli

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, transfer the cooked rice to a plate to cool and reserve the pot

Peel and finely chop (or grate) your garlic

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and slice into thin strips

Heat a large, wide-based pan (preferably non-stick) over a high heat with a drizzle of vegetable oil

Once hot, add the sliced peppers and cook for 3-4 min or until charred and starting to soften

Once charred, transfer to a bowl and reserve the pan

Add your yellow mustard seeds and coriander seeds to a pestle & mortar with your ground cumin and roughly bash (or chop if you don't have a pestle and mortar) until you end up with a coarse powder – this is your spice mix

Drain and rinse your black beans

Return the reserved pan to a medium-high heat with a drizzle of vegetable oil

Once hot, add half the chopped garlic (you'll use the rest later!) to the pan with your ground turmeric and spice mix and cook for 1 min or until fragrant

Once fragrant, add the drained black beans and chopped tomatoes with your vegetable stock mix, a grind of pepper and a generous pinch of salt and sugar and bring to the boil over a high heat

Once boiling, reduce the heat to medium-high and cook for 7-8 min or until the sauce has thickened

Meanwhile, chop your coriander finely, including the stalks

Chop your green chilli[es] finely into rounds and add them to a bowl with your white wine vinegar, 1 tsp [1 1/2 tsp] [2 tsp] sugar and a pinch of salt, then set aside – this is your quick-pickled green chilli

Once the sauce has thickened, add the charred pepper to the pan with half your cultured coconut (you'll use the rest later!) and give everything a good mix up – this is your black bean curry

Return the reserved pot to a medium-low heat with a small knob of butter, the remaining chopped garlic and a pinch of salt and cook for 1 min or until melted and fragrant

Once fragrant, add the cooled rice to the pot with the chopped coriander and give everything a good mix up

Cook for 1 minute further or until warmed through – this is your coriander rice