Quick Coconut Curry Bowls

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

Quick Coconut Curry Bowls

Serves

4
Prep Time
10 min.
Cook Time
20 min.

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

Ingredients

1 cup uncooked quinoa

1 can (about 15 oz.) garbanzo beans, rinsed and drained

1 can (about 14 oz.) light cocount milk

1/4 cup water

2 to 3 Tbsp. Thai red curry paste, to taste

1 can (14.5 oz.) Del Monte® Cut Green Beans or Sweet Peas, well drained

1 can (14.5 oz.) Del Monte® Sliced Carrots, well drained

Lime wedges

 

Topping Options:

Cilantro or basil, Peanuts, Green Onions, Sriracha

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.
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