The tasty coconut chips sprinkled over this recipe are rich in medium-chain fatty acids, which are used for energy production and to help fight off infection.

Serves: 2 | Cook Time: 25 mins | Calories: 574 | Type: Gluten-Free | Macros P: 23g / C: 73g / F: 17g

Ingredients:


  • 240g black beans (drained)
  • 80g brown rice
  • 100g sweet potato
  • 1 red pepper
  • 50g green beans
  • 2 tomatoes
  • 2 tsp jerk seasoning
  • 20g creamed coconut (sulphites)
  • 1/2 lime
  • 10g coconut chips (sulphites)

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.

Method:


  1. Boil a kettle. In a jug, dissolve the creamed coconut in 100ml boiling water.
  2. Rinse the brown rice and place in a saucepan with 400ml boiling water and a pinch of sea salt. Simmer for 20-25 mins, then drain.
  3. Peel and chop the sweet potato into 1cm cubes. Cut the red pepper into bite-sized pieces. Trim the green beans and slice in half. Roughly chop the tomatoes.
  4. In a large dry pan, toast the coconut chips on a medium heat for 2 mins until turning golden. Remove from the pan and set aside.
  5. In the same pan, heat 1/2 tbsp oil on a medium heat and cook the sweet potato for 5 mins, then add the jerk seasoning, red pepper and green beans for a further 3 mins.
  6. Drain the black beans. To the pan with the vegetables, add the black beans, chopped tomatoes and creamed coconut. Season with sea salt and black pepper and simmer for a further 10 mins until the curry has thickened. Stir in the juice from half of the lime.
  7. Place the brown rice onto two warm plates and spoon over the Jamaican veggie curry. Scatter over the toasted coconut chips.