Caribbean
hotpot
Caribbean hotpot
·
Serves 4
·
Prep 15 mins + chilling
·
Cook 35 mins
Ingridient
·
3 tbsp olive oil
·
½ small pineapple, peeled and diced
·
1 bunch of spring onions, sliced
·
1cm piece of fresh root ginger, cut into strips
·
2 chillies, sliced
·
1 red pepper, deseeded and sliced
·
1 yellow pepper, deseeded and sliced
·
1 tbsp jerk seasoning
·
2 tbsp fresh thyme leaves
·
450g tomatoes on the vine, chopped
·
300ml vegetable stock
·
400g can black beans, drained
·
450g sweet potatoes, diced juice of 1 lime
·
2 large handfuls of torn coriander coconut shavings, to serve
Recipe
1.
Heat 1 tablespoon of the oil in a heavy-based pan and sauté the
pineapple until caramelized. Using a slotted spoon, transfer to a plate and
keep warm.
2.
Heat the remaining oil and sauté the spring onions, ginger, chilli and
pepper for 8 minutes, until softened.
3.
Add the jerk seasoning, thyme, tomatoes, stock, black beans and sweet
potatoes. Bring to the boil and simmer for 15 minutes, until the sweet potatoes
are tender.
4.
Stir in the lime juice and half the coriander. Scatter over the
pineapple, remaining coriander and coconut, then serve.
·
Per Serving : 415 cals, fat 13g, sat fat 3.5g, carbs 58.5g,
sugars 22g, protein 13g, salt 0.5g, fibre 12.5g
Freezeme
Allow to
cool completely, cover and freeze for up to 3 months. Thaw at room temperature for
4 hours. Bring to the boil and serve.
