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


  1. 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. 

  2. 2

    In a large pan, heat the oil, and add onion and coriander stalks – cook gently for 5 mins 

  3. 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

  4. 4

    Add the chopped tomatoes, chicken stock cube and half of a tomato can of water and simmer for around 15mins

  5. 5

    Then add the kidney beans and spinach, and lime juice, simmer for another 10/15 minutes, 

  6. 6

    Serve with some long grain rice and the coriander leaves and a spoon of yoghurt over the top.

Nutritional Details

Each serving provides
  • Energy 1612kj 385kcal 19%
  • Fat 19.0g 27%
  • Saturates 1.7g 9%
  • Sugars 9.9g 11%
  • Salt 1.5g 25%

% of the Reference Intakes

Typical values per 100g: Energy 473kj/113kcal

Each serving provides

22.0g carbohydrate 12.0g fibre 23.0g protein Two of your 5 a day

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