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Gardenstyle Coconut Curry
Beans love to explore in the kitchen as much as you do. Throw them into spiced sautés or rich curries, like this recipe featuring zesty seasoned pinto beans, garlic, onion, bell pepper, and potatoes stewed in creamy coconut milk with curry and lemongrass. Garnish with fresh chopped cilantro and serve alongside jasmine rice.
- Prep Time
35 Mins
- Cook Time
35 Mins
- Serves
18
INGREDIENTS
- 6 Tbsp Vegetable Oil
- 4.5 Tbsp Garlic, Fresh, Minced
- 3 cups Yellow Onion, ¼-inch Diced
- 1.5 cups Green Bell Pepper, ¼-inch Diced
- 1.5 cups Red Bell Pepper, ¼-inch Diced
- 5 Tbsp Curry Powder
- 3 Qt Coconut Milk, Unsweetened, Canned
- 4.5 cups Russet Potato, Peeled, ¼-inch Diced
- 3 Tbsp Lemongrass Paste
- 4.5 cups Bush’s Best® Easy Entrées® Texas Ranchero® Pinto Beans, Drained
- 1.5 Tbsp Fish Sauce
- 9 Tbsp Lime Juice
- 2.5 Tbsp Kosher Salt
- 1.5 tsp Ground Black Pepper
- 2.5 Qt Jasmine Rice
- 6 Tbsp Cilantro, Fresh, Minced (For topping)
INGREDIENTS
- 6 Tbsp Vegetable Oil
- 4.5 Tbsp Garlic, Fresh, Minced
- 3 cups Yellow Onion, ¼-inch Diced
- 1.5 cups Green Bell Pepper, ¼-inch Diced
- 1.5 cups Red Bell Pepper, ¼-inch Diced
- 5 Tbsp Curry Powder
- 3 Qt Coconut Milk, Unsweetened, Canned
- 4.5 cups Russet Potato, Peeled, ¼-inch Diced
- 3 Tbsp Lemongrass Paste
- 4.5 cups Bush’s Best® Easy Entrées® Texas Ranchero® Pinto Beans, Drained
- 1.5 Tbsp Fish Sauce
- 9 Tbsp Lime Juice
- 2.5 Tbsp Kosher Salt
- 1.5 tsp Ground Black Pepper
- 2.5 Qt Jasmine Rice
- 6 Tbsp Cilantro, Fresh, Minced (For topping)
DIRECTIONS
- Add vegetable oil to a large rondeau or pot over medium-high heat. Sauté garlic, yellow onion, and bell peppers with salt and pepper for 5 minutes or until onions are translucent.
- Add curry powder and cook 2 more minutes or until fragrant.
- Add coconut milk and bring the mixture to a boil, stirring periodically. Add salt and pepper as needed.
- Once at a boil, reduce the heat to medium. Add potatoes, beans and lemongrass paste. Stir with a wooden spoon.
- Cook for 20 minutes or until potatoes are tender and sauce is thickened.
- Reduce heat to low. Fold in the lime juice and fish sauce. Add salt and pepper as needed.
- For each portion, add 1/2 a cup of cooked jasmine rice to one side of a serving bowl. Pour 1 cup of curry on the other side. Garnish each portion with fresh chopped cilantro.
