Quick Coconut Curry Bowls recipe

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Ingredients

1 cup uncooked quinoa
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (14 ounce) can light coconut milk
¼ cup water
2 tablespoons Thai red curry paste, or more to taste
1 (14.5 ounce) can Del Monte® Cut Green Beans or Sweet Peas, well drained
1 (14.5 ounce) can Del Monte® Sliced Carrots, well drained
Lime wedges
Cilantro or basil
Chopped peanuts
Chopped green onions
Sriracha chile sauce

Nutrition Info

391.2 calories
carbohydrate: 57 g
cholesterol: : -
fat: 16.8 g
fiber: 10.5 g
protein: 14.1 g
saturatedFat: 5.9 g
servingSize: -
sodium: 1113.4 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Rinse quinoa and combine with garbanzo beans, coconut milk, water and curry paste in a medium saucepan, stir well. Bring to a boil over high heat. Reduce heat to low, cover and simmer 20 minutes.

  2. Uncover and top quinoa with green beans and carrots (do not stir). Cover and let stand 5 to 10 minutes until most of liquid is absorbed.

  3. Stir gently and serve with lime juice and choice of toppings. Or, portion evenly into 4 microwaveable storage containers and refrigerate. Reheat in microwave, loosely covered, about 2 minutes or until hot. Top as desired.

Recipe Yield

4 servings

Recipe Note

This easy recipe makes a tasty dinner or a meal plan of 4 portions to refrigerate and reheat throughout the week. Other than the toppings, the prep requires no chopping.

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