Quick Coconut Curry Bowls

Quick Coconut Curry Bowls
  • 1 cup uncooked quinoa
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 1 (14 ounce) can light coconut milk
  • 1/4 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
  • Topping Options:
  • Cilantro or basil
  • Chopped peanuts
  • Chopped green onions
  • Sriracha chile sauce


  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.

03/31/2018
Quick Coconut Curry Bowls, recipe PT15M PT1H 5 455 calories

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