Caribbean Coconut Curry

Add the rice, 375ml (750ml) of water and salt (optional) to a pot with a lid on a high heat and bring to the boil

Once boiling, reduce the heat and simmer gently with the lid on for 15-20 min or until all the water is absorbed

Peel the onion(s) and chop coarsely

Remove the pepper's stem(s) and seeds , chop both pepper(s) and courgette(s) coarsely

Drain the pineapple slices and chop into eighths

Chop the cashews coarsely and grate the zest of the lime(s)

Add 1-2 tbsp of vegetable oil to a large pan on a medium-high heat

Once the oil is hot, add the onion and cook for 2 min

Check the rice to prevent over-cooking and once done set aside until you are ready to serve

Add the pepper and courgette to the pan and cook for 1 min

Add the curry powder and mix well

Cut the lime(s) in half

Add the coconut milk (it’s ok if the solids and water are separated) and 100ml (200ml) of water to the pan

Add half the lime zest, juice of half the (whole) lime and the pineapple and mix well

Add the stock cube(s) to the pan and stir to dissolve

Reduce the heat and simmer for 5 min

Meanwhile, combine 2 tsp (4 tsp) of plain flour with 2 tbsp (4 tbsp) of water in a small glass for a smooth paste

Stirring constantly, add the flour mixture to the pan and continue to stir until the sauce thickens

Simmer for 1 min

Season to your taste with salt and pepper

Tip: If the mixture becomes too thick gradually add a few tbsp of water