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Quick Flexible Curry

What you need: 

1 teaspoon oil
3 Tablespoons Indian curry paste
14 oz can coconut milk (I used "lite")
14 oz can garbanzo beans (or other kind), drained and rinsed
14 oz can chopped tomatoes, undrained
chopped veggies (I used onion, bell pepper, and zucchini)
cooked rice

What you do: 

Put your rice on to cook.
Heat oil in a pot over medium heat. (The oil could probably be omitted.)
If you want, sauté some of the veggies in the oil. I sautéed the onion.
Add curry paste and sauté for a minute or three.
Add all veggies--or you could be clever and add the ones that need more cooking now, saving any veggies that need less cooking for later.
Add the canned coconut milk, beans, and tomatoes to the pot, along with remaining veggies. Bring to a low boil and simmer for 10 or 15 minutes--until the rice is done.
Infinitely adaptable and very easy. I hope you like it.

Preparation Time: 
20 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

Awesome recipe. Very flavorful with some salt added. I liked that I didn't need a million different pans to cook this. My meat eating boyfriend loved this too.

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MMMMM!!! This one is a winner! My daughters wanted the leftovers of this instead of mac and cheese! Thanks! ;)b

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I made this because I had to get rid of the vegetables called for (onion, bell pepper, zucchini).  Overall it was good and you could easily swap in whatever veggies gotta go!

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I'm eating this right now, and maybe it's because I used curry powder instead of paste, but wow!! spicy!! I had to go add a bit of sugar to calm it down a bit. It's quite tasty. My bf loves it!!

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hot darn! this is pretty much what i do all the time when i want some curry in a hurry. i use red lentils and powdered curry but this is very flexible and good! the tomatoes + coconut milk + curry is the winning combo!

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