Black Bean Curry With Coriander Rice & Quick-Pickled Chilli
Warm up the winter chill with some sun-kissed Caribbean flavour. You'll whip up a spiced black bean and tomato curry before stirring through charred pepper and creamy coconut yoghurt. Serve with a side of buttery garlic rice. All Health Hub recipes meet one of these criteria: <600 calories, 3 of your 5/day, or a source of protein.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Pepper, Salt, Sugar, Vegetable oil, Water, Butter (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
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 pepper and cook for 3-4 min or until charred and starting to soften
Once charred, transfer to a bowl and reserve the pan
While the pepper is cooking, add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, transfer the basmati rice to a plate to cool and reserve the pot
Add your yellow mustard seeds and coriander seeds to a pestle & mortar with your ground cumin and roughly bash 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 basmati 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
Serve the black bean curry with the coriander rice to the side
Dollop the remaining cultured coconut over the curry and top with the quick-pickled green chilli (can't handle the heat? Go easy!)
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, fish, mustard, nut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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