Easy Coconut Curry

Coconut Curry in a Bowl
Coconut Curry in a Bowl
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Easy Coconut Curry

This quick, simple curry recipe is perfect for reclaiming some time in your busy week. Look for budget-friendly Field Day rice, beans, and coconut milk and local, organic Sno Pac frozen veggies to keep this simple meal an affordable one as well.

Double the seasoned rice recipe and use the leftovers to make Easy Southwest Rice!

Ingredients

For the rice:

  • 1 cup white rice, rinsed
  • 16 oz. vegetable broth*
  • 2 Tablespoons neutral oil such as canola or sunflower
  • 1 Tablespoon garlic granules

For the curry:

  • 3 cups frozen broccoli
  • 1 ½ cups frozen bell peppers
  • 1 15-oz. can of chickpeas, rinsed and drained
  • 1 15-oz. can of unsweetened coconut milk
  • 2 Tablespoons curry powder

Instructions

For the rice:

Bring vegetable broth to a boil in a pot with a tight fitting lid. Add rice, oil, and garlic granules. Reduce heat to medium-low, cover, and cook until liquid is absorbed and rice is tender (about 30 minutes).

For the curry:

While the rice is still hot, combine all ingredients.

Notes

*If using canned broth, one can will suffice. Alternately, you can use 2 teaspoons of powdered or jarred vegetable bouillon.