Caribbean jerk vegetables with rice & peas

• Sweet potatoes400g
• Mixed peppers2
• Brown onions150g
• Smoked paprikastore cupboard1 tsp (5g)
• Mild chilli powderstore cupboarda pinch
• Dried mixed herbsstore cupboard1 tsp (3g)
• Clear honey2 tsp (10g)
• Basmati rice300g
• Red kidney beans1 × 400g tin
• Coconut milk1 × 400ml tin
• Vegetable oilstore cupboard2 tbsp (30ml)

Plus salt and pepper. About £3.76 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Cut 400g sweet potatoes, 2 peppers and 1 onion into chunks. Toss with 2 tbsp oil, 1 tsp smoked paprika, a pinch of chilli powder, 1 tsp mixed herbs, 2 tsp honey and salt. Roast for 30 minutes.

3. 3

   Put 300g rinsed rice, 1 tin coconut milk, 300ml water and a pinch of salt in a pan. Bring to the boil, cover and simmer gently for 15 minutes.

4. 4

   Stir in 1 drained tin kidney beans, cover and leave off the heat for 5 minutes.

5. 5

   Serve the jerk vegetables on the rice and peas.