How to Make Quick Coconut Curry with Rice, Corn, and Beans - A Step-by-Step Guide

Coconut curry is a rich and flavorful dish that originates from South Asian and Southeast Asian cuisine. This creamy and aromatic curry is typically made with coconut milk, spices, and vegetables or protein. It's a versatile dish that can be easily customized to suit your taste preferences, and one of the best parts is that it can be made in a flash!

This quick coconut curry recipe is perfect for those busy weeknights when you want a satisfying and delicious meal without spending hour...

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Ingredients

  • 1 (15 ounce) can black-eyed peas, undrained
  • 1 (14 ounce) can coconut milk
  • ½ (12 ounce) package frozen corn
  • 1 (5.5 ounce) can tomato paste
  • 2 tablespoons Jamaican-style curry powder
  • 1 tablespoon white sugar
  • ¾ teaspoon salt, or to taste
  • 4 cups water, or as needed
  • 1 ¾ cups basmati rice
  • 1 pinch salt

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Servings: 7
  • Yield: 7 servings

  • 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

    374 cal.

    • Total Fat: 13g
    • Saturated Fat: 11g
    • Sodium: 615mg
    • Total Carbohydrate: 59g
    • Dietary Fiber: 5g
    • Total Sugars: 5g
    • Protein: 9g
    • Vitamin C: 9mg
    • Calcium: 47mg
    • Iron: 4mg
    • Potassium: 530mg