Quick Coconut Curry with Rice, Corn, and Beans
Recipe by SN from allrecipes.com
Dinner,Side Dish 35 Mins.
Ingredients
7
7 servings
- •1 (15 ounce) can black-eyed peas, undrained
- •1 (14 ounce) can coconut milk
- •½ (12 ounce) package frozen corn
- •1 (5.5 ounce) can tomato paste
- •2 tablespoons Jamaican-style curry powder
- •1 tablespoon white sugar
- •¾ teaspoon salt, or to taste
- •4 cups water, or as needed
- •1 ¾ cups basmati rice
- •1 pinch salt
Instructions
- Mix black-eyed peas, coconut milk, corn, tomato paste, curry powder, sugar, and 3/4 teaspoon salt in a pot until smooth and evenly combined; simmer over medium-low heat, stirring often, until curry sauce is heated through, about 5 minutes.
- Pour enough water into a separate pot to almost fill and bring to a boil; season with a pinch of salt. Add rice to boiling water and cook, stirring occasionally, until rice is very soft, about 15 minutes. Drain excess water from rice.
- Mix rice and curry sauce together in a large bowl.
Nutritional Facts
Per 7 servings
- Calories: 374
- Carbohydrate: 59g
- Fat: 13g
- Fiber: 5g
- Protein: 9g
- Sugar: 5g
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