Total Time
40mins
Prep 5 mins
Cook 35 mins

Chilli heat tempered with coconut milk is the essence of Caribbean cooking. This dish is lovely with a simple avocado and tomato salad, drizzled with vinaigrette. This could also be made with ordinary burgers, or tofu cubes. Posted for ZWT5, taken from Linda McCartneys "World Of Vegetarian Cooking".

Ingredients Nutrition

Directions

  1. In a large saucepan, saute the onion in the olive oil, then add the burger cubes and toss until they are lightly browned.
  2. Then add the remaining ingredients except for the beans, and stir well.
  3. Bring to the boil, cover and simmer for 10 minutes.
  4. Stir in the beans and cook for a further ten minutes, until the rice is tender, adding water if necessary.
  5. Season to taste.

Reviews

(4)
Most Helpful

We really enjoyed these! I used black beans instead of the red kidney beans just because we both prefer them but otherwise made as stated. Delicious! Made for ZWT 5 :)

~Leslie~ June 14, 2009

The is a quick and easy recipe. I did have to add around a cup of water as it became extremely thick. I also seasoned with some Smoked Paprika because I felt there was a flavour missing. I used Lentil Burgers instead of Veggie burgers and by the end of it the burgers had completely disappeared into the mix (not that this was a bad thing :) ) Thanks for a lovely recipe Karen Elizabeth! Made for ZWT5 Zingo

KristinV June 12, 2009

This makes a nice, quick week night meal. I used a jalapeno pepper and didn't find this hot at all I loved the creaminess imparted by the coconut milk. Also, I accidentally opened a can of black beans so used those instead of kidney beans. Made for Jammin' Java Jivers ZWT5.

Dreamer in Ontario June 10, 2009

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