Yellow Coconut Curry with Garbanzo

3 servings
yellow curry powder
2.0 чайн. ложка
dried onion
1.0 чайн. ложка
1.0 унция
toasted cashews
0.3 кружка
yellow onion
0.5 целое
dried coconut cream
3.0 ст. ложка
rice vinegar
1.0 чайн. ложка
brown sugar, or to taste
1.0 щепотка
Instant Rice
5.0 унция
0.2 фунт
red bell pepper, seeded and chopped
0.75 целое
bouillon cube
1.0 целое
green onions, chopped
1.0 целое
12oz garbanzo beans
0.3 целое
extra virgin olive oil
2.0 жидкая унция

Инструкция рецепта

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.