Quick Coconut Curry with Rice, Corn, and Beans

This is a quick curry because there are no vegetables to clean and chop. All ingredients are ones that can be stored on the shelf or freezer.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 374 Calories

Ingredients

• 1 tablespoon white sugar
• 1 pinch salt
• 1 (14 ounce) can coconut milk
• ¾ teaspoon salt, or to taste
• 4 cups water, or as needed
• 1 (5.5 ounce) can tomato paste
• 1 (15 ounce) can black-eyed peas, undrained
• 2 tablespoons Jamaican-style curry powder
• ½ (12 ounce) package frozen corn
• 1 ¾ cups basmati rice

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Mix rice and curry sauce together in a large bowl.