Del Monte Recipe # Quick Coconut Curry Bowls

This easy recipe makes a tasty dinner or a meal plan of 4 portions to refrigerate and reheat throughout the week. Other than the toppings, the prep requires no chopping.

Ingredients

• 1 cup uncooked quinoa
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1 (14 ounce) can light coconut milk
• ¼ 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
• Cilantro or basil
• Chopped peanuts
• Chopped green onions
• Sriracha chile sauce

Cooking Directions

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.

Nutrition Facts

• calories391.2
• carbohydrateContent57 g
• fatContent16.8 g
• fiberContent10.5 g
• proteinContent14.1 g
• saturatedFatContent5.9 g
• sodiumContent1113.4 mg
• sugarContent6 g