Island Jerk Coconut Soy Skillet Recipe

About this recipe

Tender soy chunks are coated in jerk-style spices, then simmered with cabbage, spinach, and a silky coconut finish. Bright lime and allspice bring a classic island profile while keeping the plate light, savory, and satisfying for dinner.

Ingredients

• 80 g Soya Chunks
• 250 g Spinach
• 200 ml Coconut Milk
• 250g Green Chilli
• - Juice - Pineapple
• - Thyme
• - Chunky Tomato, Garlic And Onion Sauce Jar-680.4 Gms
• 200 ml Mustard Oil
• 200Ml Dr. Patkar'S - Apple Cider Vinegar With Ginger, Garlic, Lemon, & Honey (200ml)
• 50 g Black Pepper
• 100 g Salt
• 1 kg Water Chestnuts

Instructions

1. 1. Soak the soy chunks in the hot water for about 8 minutes, then drain and squeeze them dry.
2. 2. Mix the soy chunks with allspice, thyme, black pepper, salt, garlic, ginger, chili, and lime juice.
3. 3. Heat the oil in a wide skillet over medium-high heat, then sear the seasoned soy until lightly browned.
4. 4. Add the onion, cabbage, and tomato, then cook for 3 to 4 minutes until the cabbage starts to soften.
5. 5. Pour in the coconut milk and stir in the shredded coconut, letting the sauce simmer gently for a few minutes.
6. 6. Fold in the spinach and cook just until wilted so the greens stay bright and tender.
7. 7. Taste for salt and lime, then serve hot in two bowls with the coconut sauce spooned over the top.