Coconut Curry Plate ★★★ Recipe
Creamy coconut curry with organic garbanzo beans, organic spinach, organic peas, organic carrots, potatoes, and peppers served over organic brown long-grain rice with a side salad and your choice of dressing.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Rice
In a saucepan, bring 2 cups of water to a boil. Add 1 cup of organic brown long-grain rice, reduce heat to low, cover, and simmer for 40-45 minutes until rice is tender and water is absorbed. Fluff with a fork.
- 2
Sauté Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potato, carrots, and bell pepper. Sauté for 5-7 minutes until slightly tender.
- 3
Add Remaining Ingredients
Stir in the organic garbanzo beans, organic peas, organic spinach, curry powder, and coconut milk. Pour in 2 cups of vegetable broth and season with salt and black pepper. Bring to a simmer.
- 4
Simmer the Curry
Reduce heat and let the curry simmer for 15-20 minutes, stirring occasionally, until the vegetables are cooked through and the curry thickens.
- 5
Serve
Serve the coconut curry over a bed of brown rice with a side salad and your choice of dressing.
