Quick Coconut Curry Bowls
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
1 (14.5 ounce) can Del Monte® Sliced Carrots
Cilantro or basil
Chopped green onions
Sriracha chile sauce
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.
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.
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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