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Coconut Black Bean Curry

over Rice with Sweet Peppers & Zucchini

Cooking time

25 minutes

Servings

4

Calories

560 /serving

Coconut Black Bean Curry

over Rice with Sweet Peppers & Zucchini

Veggies lead the way! This gentle curry offers mouth-watering moments, thanks to a delicate balance of creamy coconut milk and our Tasty Tikka spice blend (along with ginger and garlic, there’s turmeric for colour and star anise for complexity). It bathes a smart combo of nutritious black beans, sweet peppers and zucchini—with lime and leafy green cilantro for spark. Everyone will simmer down nicely as you ladle it out over a mound of white rice.

We will send you:

1 Bunch of cilantro
1 Lime
2 Zucchini (green, yellow or heirloom)
2 Sweet peppers
330ml Coconut milk
540ml Black beans (canned)
320g White rice
30ml Vegetable demi-glace
28g Tasty Tikka spices (paprika, sea salt, garlic purée, ginger purée, coriander, cumin, turmeric, black peppercorn, fennel, cinnamon, star anise)

You will need:

Medium pot
Salt
Strainer
Large high-sided pan (or large pot)
Oil

Total Fat
14 g

Saturated Fat
11 g

Sodium
510 mg

Total Carb
100 g

Sugars
7 g

Protein
17 g

Fibre
15 g

Preparation

Cook the rice

In a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.

Mise en place

Meanwhile, medium-dice the zucchini. Core and medium-dice the sweet peppers. Roughly chop the cilantro leaves and stems. Drain and rinse the black beans. Juice the lime.

Make the curry

In a large, high-sided pan (or large pot), heat a generous drizzle of oil on medium-high. Add the zucchini and sweet peppers. Sauté, 3 to 4 min., until beginning to soften. Add the coconut milk, demi-glace, black beans, spices and ½ cup water; bring to a boil. Reduce the heat to simmer and cook, partially covered, stirring occasionally, 4 to 6 min., until the flavours have combined and the vegetables are tender. Add the lime juice and ⅔ of the cilantro; stir well.