- 1 (15 ounce) can black-eyed peas, undrained
- 1 (14 ounce) can coconut milk
- 1/2 (12 ounce) package frozen corn
- 1 (5.5 ounce) can tomato paste
- 2 tablespoons Jamaican-style curry powder
- 1 tablespoon white sugar
- 3/4 teaspoon salt, or to taste
- 4 cups water, or as needed
- 1 3/4 cups basmati rice
- 1 pinch salt
- 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.
- 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.
- Mix rice and curry sauce together in a large bowl.
04/03/2018
recipepes.com
Quick Coconut Curry with Rice, Corn, and Beans, recipe
PT15M
PT1H
5
455 calories
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