Yellow Coconut Curry with Garbanzo

3 servings
yellow curry powder
2.0 teaspoon(s)
dried onion
1.0 teaspoon(s)
1.0 ounce(s)
toasted cashews
0.3 cup(s)
yellow onion
0.5 whole
dried coconut cream
3.0 tablespoon(s)
rice vinegar
1.0 teaspoon(s)
brown sugar, or to taste
1.0 pinch(es)
Instant Rice
5.0 ounce(s)
0.2 pound(s)
red bell pepper, seeded and chopped
0.75 whole
bouillon cube
1.0 whole
green onions, chopped
1.0 whole
12oz garbanzo beans
0.3 whole
extra virgin olive oil
2.0 fluid ounce(s)

Instrucciones de la receta

At home:
Combine curry powder, onion, and butter in a small plastic container. Combine cashews, raisins, and peas in small zip-top baggie.

Cook rice according to package directions; set aside and keep covered. Add curry mixture to medium pot. Heat over a low flame, stirring constantly until butter is melted and spices are aromatic. Add cashew/raisin/pea mixture and stir to coat. Add ¾ cup water and cook over medium heat until peas are soft and liquid simmers (about 5 to 7 minutes), then stir in coconut milk, vinegar, and sugar. Continue cooking until mixture is hot and thickens to a creamy consistency, like alfredo sauce. Serve over rice.