Name: Quick Coconut Curry with Rice, Corn, and Beans
Prep time: 15 min
Cook time: 15 min
Yield: 7
Ingredients: Black-eyed peas, undrained - 1 (15 ounce) can; Coconut milk - 1 (14 ounce) can; Frozen corn - ½ (12 ounce) package; Tomato paste - 1 (5.5 ounce) can; Jamaican-style curry powder - 2 tablespoons; White sugar - 1 tablespoon; Salt, or to taste - ¾ teaspoon; Water, or as needed - 4 cups; Basmati rice - 1 ¾ cups; Salt - 1 pinch

Ingredients for - Quick Coconut Curry with Rice, Corn, and Beans

1. Black-eyed peas, undrained 1 (15 ounce) can

2. Coconut milk 1 (14 ounce) can

3. Frozen corn ½ (12 ounce) package

4. Tomato paste 1 (5.5 ounce) can

5. Jamaican-style curry powder 2 tablespoons

6. White sugar 1 tablespoon

7. Salt, or to taste ¾ teaspoon

8. Water, or as needed 4 cups

9. Basmati rice 1 ¾ cups

10. Salt 1 pinch

How to cook deliciously - Quick Coconut Curry with Rice, Corn, and Beans

1 . Stage

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.

2 . Stage

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.

3 . Stage

Mix rice and curry sauce together in a large bowl.