
Creamy Coconut Curry
with Makrut Lime
You're just 25 minutes away from this veggie-packed, restaurant-worthy dinner. Even better, you'll never believe this ultra-creamy, rich soup is sodium-smart and chock-full of protein and fiber.
Nutrition (per serving)
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INGREDIENTS
- 3 garlic cloves, peeled and minced
- 1 oz ginger, peeled and minced
- 1 tsp ground turmeric
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 Roma tomato, chopped
- 4 dried makrut lime leaf, finely crumbled
- 6.76 floz coconut milk
- 4 oz green beans, trimmed and halved
- 2 oz teen spinach
- 13.4 oz cannellini beans, drained and rinsed
- 1 lime, juiced
- 8.8 oz precooked brown rice
- 0.25 oz cilantro, picked
- 1 tbsp olive oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Heat 1 tbsp olive oil in medium saucepan pan over medium-high heat. Add garlic, ginger, just 1 tsp turmeric, just 2 tsp cumin, just 1 tsp coriander, and a pinch of salt and pepper and cook until fragrant, 1 to 3 minutes.
Stir in tomato, lime leaves, coconut milk, and ½ cup water and bring to a simmer. Add green beans, spinach, and cannellini beans. Reduce heat to medium-low and cook until vegetables are bright green and tender, 4 to 5 minutes. Stir in lime juice and season to taste with salt and pepper.
Meanwhile, make small tear at top of brown rice bag and microwave for 90 seconds. (TIP: You can also combine precooked rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)
Divide rice between bowls, top with curry, and sprinkle with cilantro. Tuck in!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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