Sunday, 26 June 2016

Vegan Jerk Potatoes with Caribbean Rice



Before I turned vegan, I used to cook jerk chicken at least once a month. I absolutely loved the flavours of the zingy, spicy jerk sauce. Can you blame me? No surprise that a girl from India loves everything spicy :)

So anyway the other day it struck me; I am not going to be cooking jerk chicken for myself anymore but because I love the flavours so much, why not 'veganise' the dish and immediately I thought of potatoes! And I am quite happy to report that jerk potatoes taste absolutely divine. Lets cut the chit-chat and dive straight into the recipe shall we?

So I used three massive potatoes to make my jerk potatoes and you will need the following to prep the jerk sauce.

For Jerk Sauce
1/2 cup soy sauce
Two 1 inch knobs of ginger
1 clove garlic
1 tablespoon extra virgin olive oil
1 tea spoon maple syrup
1/2 teaspoon chilli powder
1 table spoon paprika
Juice of one lime or lemon
1 bunch of spring onions (chopped)
1 small to medium sized onion (chopped)
1 teaspoon dried thyme
1 teaspoon Allspice
1/2 teaspoon ground cumin
Salt & Pepper to season

For Caribbean Rice
1 cup rice
2 cups coconut milk
400 grams red kidney beans
1 table spoon paprika
A pinch of cayenne pepper

Put all the ingredients for the sauce in the blender and blend till a smooth paste is formed. Cook your potatoes (on medium heat) in this sauce for about 40-45 minutes.

Meanwhile cook your cup of rice with 2 cups of coconut milk instead of water. Add 1 tablespoon of paprika and a pinch of cayenne pepper as well. After about 10 minutes add cooked red kidney beans in as well. Cook for another 15 minutes and your rice should be ready.

And that is it! Serve rice topped with jerk potatoes in a bowl and garnish with spring onion stems.

Enjoy xx
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