Super. Healthy. Curry. In just 15 minutes. The perfect 1-pot dish if you’ve got friends coming around, or when you’re craving some quick and easy weeknight comfort.
Put the brown rice on to cook (1 ½ c rice + 3 c boiling water).
Cook the onion in a little water until soft, then add the garlic and curry paste for a few minutes until caramelised. Add carrot and cook for a minute, then add capsicum, broccoli, coconut milk, ½ cup of water, beans including their brine, and pop the lid on for a few minutes to steam. Add remaining ingredients except lime juice for a few minutes until heated through and sauce has thickened a little. Stir through the lime juice and turn off the heat (add extra chilli/salt here if desired).
Serve the curry on brown rice, topped with fresh coriander and lime wedges, and a pile of crunchy sliced white cabbage on the side.
Video
Notes
Gluten free: Naturally gluten free.
Nut free: Use sunflower seed butter or tahini instead of peanut butter.
Sugar free: Use date paste instead of coconut sugar, or omit.