Quick Coconut Curry Bowls
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Ingredients30 m servings 391 cals
Original recipe yields 4 servings
- 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.
- Three tablespoons curry paste can be used instead of 2 tablespoons.
Per Serving: 391 calories; 16.8 g fat; 57 g carbohydrates; 14.1 g protein; 0 mg cholesterol; 1113 mg sodium. Full nutrition