Best 3 Quick Coconut Curry With Rice Corn And Beans Recipes
Embark on a culinary journey to the tropics with this vibrant and flavorful Quick Coconut Curry with Rice, Corn, and Beans. This delectable dish is a harmonious blend of aromatic spices, creamy coconut milk, and an array of wholesome ingredients that come together in a symphony of flavors. Savor the tender chicken or tofu simmered in a rich coconut curry sauce, accompanied by fluffy rice, sweet corn, and hearty beans. This recipe offers a vegetarian option, making it a versatile choice for every palate.
In addition to the main course, this article presents two additional recipes that complement the coconut curry perfectly. Prepare a refreshing Cucumber Raita with cooling yogurt, crisp cucumber, and a hint of mint to balance the richness of the curry. For a sweet ending, indulge in the delightful Coconut Tapioca Pudding, a creamy and luscious dessert that combines the tropical flavors of coconut and tapioca pearls. These recipes promise a complete and satisfying meal that will transport your taste buds to a tropical paradise.
QUICK COCONUT CURRY WITH RICE, CORN, AND BEANS
This is a quick curry because there are no vegetables to clean and chop. All ingredients are ones that can be stored on the shelf or freezer.
Provided by SN
Categories Rice Side Dishes
Time 35m
Yield 7
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 374 calories, Carbohydrate 58.6 g, Fat 13.4 g, Fiber 5 g, Protein 9.4 g, SaturatedFat 11 g, Sodium 615.4 mg, Sugar 5.4 g
COCONUT CURRY RICE
I couldn't find a recipe with both coconut milk and curry - so I came up with this. It works for our family and I hope you like it, too.
Provided by DebS 2
Categories White Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a saucepan.
- Bring to a boil.
- Cover and reduce heat to low.
- Cook about 15 minutes.
- Stir and fluff rice.
- Let stand 5 minutes.
Nutrition Facts : Calories 544.6, Fat 18.3, SaturatedFat 16.3, Sodium 331.9, Carbohydrate 91.7, Fiber 1.9, Sugar 54.3, Protein 4.9
COCONUT & CORN CURRY
Enjoy this warming coconut and corn curry for an easy meat-free meal for two. Full of warming spices, it's a quick and comforting vegan dinner
Provided by Liberty Mendez
Categories Dinner
Time 35m
Number Of Ingredients 9
Steps:
- Put the lentils in a sieve and rinse until the water runs clean. Put the oil in a saucepan over a medium heat, tip in the onion and cook for 8 mins until softened. Add the ginger, turmeric and curry powder, and cook for another minute until fragrant. Stir in the lentils.
- Tip in 400ml hot water and bring to the boil. Turn the heat down to medium and simmer for 15 mins until most of the water has been absorbed. Add the baby corn and 100ml water, cover and continue to simmer for 5-10 mins until the lentils are soft and the corn still has a little bite. Stir in the coconut yogurt to warm up, but don't let it boil. Serve topped with more coconut yogurt, if you like, and coriander leaves sprinkled over.
Nutrition Facts : Calories 473 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 24 grams protein, Sodium 0.1 milligram of sodium
Tips:
- Use fresh ingredients whenever possible. Fresh coconut milk, corn, and beans will give your curry the best flavor.
- Don't be afraid to adjust the spices to your taste. If you like your curry spicy, add more chili powder or cayenne pepper. If you prefer a milder curry, reduce the amount of spices.
- Serve the curry with rice, quinoa, or your favorite grain. You can also serve it with naan bread or roti.
- Top the curry with your favorite toppings. Some popular options include chopped cilantro, lime wedges, and yogurt.
- Leftover curry can be stored in the refrigerator for up to 3 days. You can also freeze the curry for up to 3 months.
Conclusion:
This quick coconut curry with rice, corn, and beans is a delicious and easy meal that can be made in under 30 minutes. It's perfect for a weeknight dinner or a casual lunch. The curry is packed with flavor and the coconut milk gives it a creamy and rich texture. The corn and beans add a touch of sweetness and crunch. Serve the curry with your favorite grain and toppings and enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
