TOMATO, RUNNER BEAN & COCONUT CURRY
Pack three of your five-a-day into this Indian-style one-pot with red lentils, coconut milk and zesty lime
Provided by Katy Gilhooly
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 10
Steps:
- Heat the oil in a large, heavy-based saucepan. Add the onion and cook for 5-10 mins on a medium heat until softened. Add the paste, coriander stalks and lime zest, and cook for 1-2 mins until fragrant. Tip in the red lentils, coconut milk and 400ml hot water, and bring to the boil. Turn down the heat and simmer for 15 mins. Meanwhile, put a pan of water on to boil and cook the rice following pack instructions.
- Add the tomatoes and runner beans to the lentils and cook for a further 5 mins. Drain the rice. Add the lime juice to the curry, check the seasoning and sprinkle over the coriander leaves. Serve with the rice and lime wedges for squeezing over.
Nutrition Facts : Calories 716 calories, Fat 24 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 22 grams protein, Sodium 0.6 milligram of sodium
TOMATO AND RUNNER BEANS
Steps:
- Steam the beans in a foil covered colander over your potatoes or blanch in salted boiling water until tender.
- Whilst the beans are cooking, make a quick tomato sauce by frying the garlic gently in some olive oil. Add the tomatoes and bring to the boil.
- Add a little salt and pepper and simmer for about 15 minutes until you have a thick tomato sauce. Season, to taste.
- Stir the beans into the sauce until they are all covered
QUICK COCONUT CURRY WITH RICE, CORN, AND BEANS
This is a quick curry because there are no vegetables to clean and chop. All ingredients are ones that can be stored on the shelf or freezer.
Provided by SN
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 7
Number Of Ingredients 10
Steps:
- 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 Facts : Calories 374 calories, Carbohydrate 58.6 g, Fat 13.4 g, Fiber 5 g, Protein 9.4 g, SaturatedFat 11 g, Sodium 615.4 mg, Sugar 5.4 g
BLACK BEANS WITH COCONUT WATER
Amazing black beans with coconut water for serving over jasmine rice. Even my Cuban in-laws love it!
Provided by Shawn T
Categories Side Dish Beans and Peas
Time 1h15m
Yield 10
Number Of Ingredients 8
Steps:
- Cook and stir bacon, onion, and jalapeno over medium heat in a medium-sized soup pot until bacon begins to brown and is mostly cooked through, about 5 minutes. Stir in black beans, coconut water, white cooking wine, cumin, and bay leaf. Cover and cook over medium heat until thickened, about 1 hour.
Nutrition Facts : Calories 114 calories, Carbohydrate 17.5 g, Cholesterol 4 mg, Fat 1.9 g, Fiber 6.3 g, Protein 6.7 g, SaturatedFat 0.6 g, Sodium 502.7 mg, Sugar 0.6 g
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