Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Plant Pioneers Jerk-style curry
One of our faves now vegan! Using Plant Pioneers meat free pieces, this jerk-style curry has all the flavours you want.
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Ready in 1 hour
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Cooking time 45 minutes
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Prep time 15 minutes
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Serves 6
Two of your 5 a day
Ingredients
For the Jerk paste
- 3 spring onions, roughly chopped
- 1 scotch bonnet, seeds and stalks removed, roughly chopped (if you're into this hot, add some more!)
- 1 tsp fresh thyme, the leaves only
- 1 tsp ground allspice
- 10g fresh ginger, peeled and roughly chopped
- 2 garlic cloves, roughly chopped
- Juice of 1 lime – half
- 1 tsp cider vinegar
- 1 tsp light brown sugar
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1tsp sunflower oil
For the curry
- Drizzle of olive oil
- 1 Red onion – sliced thinly
- Coriander stalks – snipped small pieces, save the leaves for a garnish
- 600g Plant Pioneers meat free 'chicken' pieces
- 2 cans chopped tomatoes
- 2tsps tomato puree
- 1 can kidney beans
- Handful of spinach
- Juice of half a lime
- 1 tbsp yogurt
- Serve with long grain rice and the coriander leaves
Method
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1
Combine all the jerk ingredients in a food processor until it forms a paste. You can season to taste with salt and pepper if required.
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2
In a large pan, heat the oil, and add onion and coriander stalks – cook gently for 5 mins
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3
Add your Jerk paste and combine with the soft onions then add the chicken, give a good mix and leave till the chicken is cooked
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4
Add the chopped tomatoes, chicken stock cube and half of a tomato can of water and simmer for around 15mins
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5
Then add the kidney beans and spinach, and lime juice, simmer for another 10/15 minutes,
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6
Serve with some long grain rice and the coriander leaves and a spoon of yoghurt over the top.
