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Quick Coconut Curry Bowls

 made it  |  0 reviews   |   photos
Del Monte

"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."
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Ingredients

30 m servings 391 cals
Original recipe yields 4 servings

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Directions

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  • Prep

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  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.
  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.
  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.

Footnotes

  • Three tablespoons curry paste can be used instead of 2 tablespoons.

Nutrition Facts


Per Serving: 391 calories; 16.8 g fat; 57 g carbohydrates; 14.1 g protein; 0 mg cholesterol; 1113 mg sodium. Full nutrition

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