Quick Coconut Curry Bowls

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.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 391 Calories

Ingredients

• ¼ cup water
• 1 (14 ounce) can light coconut milk
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1 cup uncooked quinoa
• Lime wedges
• chopped green onions
• 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
• Cilantro or basil
• Chopped peanuts
• Sriracha chile sauce

Recipe Instructions

Step 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.

Step 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.

Step 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.