QUICK COCONUT CURRY BOWLS

Quick Coconut Curry Bowls image

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.

Provided by Del Monte

Categories Trusted Brands: Recipes and Tips Del Monte

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

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, well drained
1 (14.5 ounce) can Del Monte® Sliced Carrots, well drained
Lime wedges
Cilantro or basil
Chopped peanuts
Chopped green onions
Sriracha chile sauce

Steps:

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.

Nutrition Facts : Calories 391.2 calories, Carbohydrate 57 g, Fat 16.8 g, Fiber 10.5 g, Protein 14.1 g, SaturatedFat 5.9 g, Sodium 1113.4 mg, Sugar 6 g