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

Quick Coconut Curry with Rice, Corn, and Beans

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.