Quick Coconut Curry With Rice, Corn, And Beans

Ingredients

• Servings: 7
• 1 (15 ounce) can black-eyed peas, undrained
• 1 (14 ounce) can coconut milk
• 1/2 (12 ounce) package frozen corn
• 1 (5.5 ounce) can tomato paste
• 2 tablespoons jamaican-style curry powder
• 1 tablespoon white sugar
• 3/4 teaspoon salt, or to taste
• 4 cups water, or as needed
• 1 3/4 cups basmati rice
• 1 pinch salt

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• 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.