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Quick Coconut Curry with Rice, Corn, and Beans
Quick Coconut Curry with Rice, Corn, and Beans
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Whip up a fast and flavorful coconut curry rice with the convenience of frozen corn and canned black-eyed peas.
Ingredients:
  • 1 (15 ounce) can black-eyed peas, undrained
  • 1 (14 ounce) can coconut milk
  • 0.5 (12 ounce) package frozen corn
  • 1 (5.5 ounce) can tomato paste
  • 2 tablespoons Jamaican-style curry powder
  • 1 tablespoon white sugar
  • 0.75 teaspoon salt, or to taste
  • 4 cups water, or as needed
  • 1.75 cups basmati rice
Instructions:
  • Combine black-eyed peas, coconut milk, corn, tomato paste, curry powder, sugar, and 3/4 teaspoon salt in a pot. Stir until smooth and well blended. Simmer over medium-low heat, stirring occasionally, until the curry sauce is heated through, approximately 5 minutes.
  • Fill a separate pot with water almost to the top and bring to a boil; season with a pinch of salt. Add rice and cook in the boiling water, stirring occasionally, until very soft, about 15 minutes. Drain any excess water from the rice.
  • Combine rice and flavorful curry sauce in a spacious bowl.

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