Get ready for a delicious creamy pinto bean coconut carrot curry… in a hurry! This beautiful curry is filled with the heart warming flavours of fresh ginger, garlic, tumeric, corriander, cumin, and the creaminess of coconut milk. This dish requires only 10 minutes of preparation time and a total of 30 minutes to make.
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Preparation: In the sink, place the rice in a strainer and rinse it well. In a pot, add the brown rice, water (1 1/3 cup, 2 2/3 cups, 4 cups), salt (1/8 tsp, 1/4 tsp, 1/2 tsp) and stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook for 25 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside.
Prepare the vegetables: Wash and clean all produce. Dice the onion in 1 cm dice. Mince the garlic. Grate the fresh ginger. Peel and slice the carrot in 1/2 cm slices.
Start cooking the vegetables: In a large pot add the oil (1/2 tsp, 1 tsp, 1 1/2 tsp) and heat on medium/high heat. Add the onion, garlic, carrot and ginger to the pot. Stirring regularly, cook on medium heat for about 5 minutes, until the onion is tender.
Roast the spices with the vegetables: Add the creamy curry spice blend and salt (1/8 tsp, 1/4 tsp, 1/2 tsp) to the vegetables. Cook for 1 minute stirring regularly.
Finish the curry: Add the curry mix and water (1 1/3 cup, 2 2/3 cups, 4 cups ) to the vegetables. In a strainer drain and rinse the cannellini beans. Add the cannellini beans to the curry. Stir to combine. Bring the curry to a simmer on medium heat and let simmer 15-20 minutes.
Serve: In individual bowls, place the brown rice and curry.
Curry mix ingredients: Coconut mylk, tomato paste, cornstarch
Dr. Craig Herrington, Naturopath
Like all colourful vegetables, carrots are a gold mine of antioxidants such as carotenoids, polyphenols and vitamins. Beta-carotene in carrots helps protect vision (yes your grandmother was right!). A high intake of carotenoids has been linked with a significant decrease in post-menopausal breast cancer, as well as prostate cancer.
Cooking with kids
Beyond Baby Nutrition
Lacey Engel, Registered Dietician
Cooking for kids?
Go easy on the creamy curry spice blend as some children may not be used to indian spice blends.
Making this recipe with kids?
Ask the child to help by completing step 4 & 5:
- Roast the spices with the vegetables
- Finish the curry
Recommended Wine Pairing
Homestead Bar À Vin
Josh McLean, Owner
Call 306-586-9720 and ask for the ZestyKits wine pairings. Click here to see their full wine offering.
Cellars Can Siol, Azimut Blanc 2017
Region: Penedès, Spain
Max Ferdinand Richter, Mulheimmer Zeppeling 2018
Region: Mosel, Germany
Bonnet-Huteau, Les Dabinières sur Lie 2018
Fantastic, vivacious Muscadet, full of zesty white fruit character, some minerality, plenty of weight from 6 months on lees (sur Lie) and organically produced.
Region: Muscadet, France
Note: We cannot guarantee any dish is allergen free.