Coconut Curry Bowls
Please don't tell the other recipes in this book, but this one is my favorite! It's so creamy and rich, yet it doesn't take very long to make. There are so many different curries out there from many different parts of the world, and I encourage you to experiment with all of them - but this simple curry is a good place to start.
Prep Time15 mins
Cook Time15 mins
Servings: 4
Author: Barb
Cutting board
Knife
Large skillet
Spoon
Small mixing bowl
Small whisk
- 2 large carrots
- 1 15oz can great northern beans
- 1/4 cup water, plus 2 teaspoons, plus more as needed
- 3 heaping cups broccoli florets
- 1 15oz can lite coconut milk
- 2 tsp red curry paste
- 1/2 tsp salt
- 2 tsp cornstarch
- 4 cups frozen cauliflower rice
Prep the ingredients. Cut the carrots into thin circles. Drain and rinse the great northern beans.
Cook the veggies. In a large skillet over medium-low heat, heat 1/4 cup of water. Add the carrots and broccoli. Simmer for 3 to 4 minutes, stirring occasionally, adding an additional tablespoon of water if the pan gets dry.
Combine the flavors. Stir in the great northern beans, coconut milk, red curry paste, and salt. In a small mixing bowl, whisk the cornstarch with the remaining 2 teaspoons of water, then add this slurry to the skillet. Increase the heat to high and cook until the sauce begins to boil. Reduce the heat to low and simmer for about 5 minutes, or until the sauce thickens and the veggies are tender.
Prepare the cauliflower rice and serve. While the curry simmers, cook the cauliflower rice according to the package instructions. (Some brands differ, but many are in microwavable bags and only take a couple minutes to cook). Divide the rice among 4 bowls and top with the curry.